PANAMA TNT Coffee Lab Geisha "Flower Touch"

Frangipani | Nectarine | White Peach | Loquat

Region | Volcán, Chiriquí
Farm | Talamanca Coffee Farm
Process | Flower Touch (Cold Fermentation Washed)
Variety | Geisha
Altitude | 1,450-1,500 masl

*Roast-to-order by Stronghold,
*Resting period : At least 14 days after roast date

More About The Bean
3-day whole cherry fermentation at 9°C, then depulp and ferment again in water for 3 more days. Then dry quickly to stop fermentation at the right moment, lift the acidity, and polish the cup profile. Drying usually takes 8–12 days in our hot greenhouse.