Letty Geisha by El Paraíso I'd like:An invoice for 24kg at R2189/kg The process is meticulous and

The process is meticulous and always results in a mind-bending cup of coffee

pinot noir-y complexity expertly balance by neroli

left to rest for 26 days and dry to 11%

While the coffee is grown organically

Letty Geisha by El Paraíso I'd like:An invoice for 24kg at R2189/kg The process is meticulous andThe mad coffee that helped The National Barista Champ, Luke Letts, become The 2024 National Barista Champ. This Yellow Geisha from Finca El Paraso farm is grown at an elevation of 1960masl and undergoes one of Diego's crazy processes to achieve his predetermined target flavour profile. The process begins with harvesting fully ripe coffee cherries with a high sugar content. The cherries are then depulped and undergo an initial wet fermentation process