La Senda Natural Anaerobic Geisha

Description

This is a special lot from a farm we've worked closely with over many years - Finca La Senda, from Acatenango. We were first introduced to this farm through Yancy, the daughter of Maria, who runs the farm back in Guatemala. By coincidence Yancy also lives in Zurich and is well loved by the coffee scene here especially for sharing her family's coffee through the scene.  This lot is one of our favourites from her - the Natural Geisha fermented with Champagne Yeast. It starts with excellent growing high up on volcanic soil at her farm, and after selective picking, the ripe cherries are fermented with Champagne Yeast in sealed tanks before being dried. The drying is a patio drying with frequent turning to make a very clean version of a natural coffee. Their coffee is typically very dense due to high altitude and growing conditions, so their naturals are very clean.  This lot has slightly heavier profile to their previous Natural Geishas, with more darker fruits like Plums and Red Wine, with some nice sweet citrus in the finish.