Perla Negra Anaerobic Washed Geisha
Josh’s notes:
Like a cold tea on a hot day. Or maybe a hot tea on a cold day. Either way, it's what you need no matter the temperature. If you grew up with tea always being chilled in the fridge (especially summer barley tea with lemon!) then this coffee might be a bit nostalgic for you! Super clean and crisp with a lychee edge to it, also lychee in the aroma and aftertaste!
Perla Negra’s notes:
After hand selecting the best cherries, they are placed in water/sealed containers and start anaerobic fermentation for 140 hours. The cherries are then pulped, and then undergo further fermentation for 60 hours with the mucilage intact. The fermentation is finished by applying a thermal shock for 30 minutes with water at 45 degrees Celsius and then dried by mixing for 15 days on an African beds installed in the greenhouse. At night, it is packed in Grainpro to prevent moisture from being absorbed into the coffee again.
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Like a cold tea on a hot day. Or maybe a hot tea on a cold day. Either way, it's what you need no matter the temperature. If you grew up with tea always being chilled in the fridge (especially summer barley tea with lemon!) then this coffee might be a bit nostalgic for you! Super clean and crisp with a lychee edge to it, also lychee in the aroma and aftertaste!
Perla Negra’s notes:
After hand selecting the best cherries, they are placed in water/sealed containers and start anaerobic fermentation for 140 hours. The cherries are then pulped, and then undergo further fermentation for 60 hours with the mucilage intact. The fermentation is finished by applying a thermal shock for 30 minutes with water at 45 degrees Celsius and then dried by mixing for 15 days on an African beds installed in the greenhouse. At night, it is packed in Grainpro to prevent moisture from being absorbed into the coffee again.
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Like a cold tea on a hot day. Or maybe a hot tea on a cold day. Either way, it's what you need no matter the temperature. If you grew up with tea always being chilled in the fridge (especially summer barley tea with lemon!) then this coffee might be a bit nostalgic for you! Super clean and crisp with a lychee edge to it, also lychee in the aroma and aftertaste!
Perla Negra’s notes:
After hand selecting the best cherries, they are placed in water/sealed containers and start anaerobic fermentation for 140 hours. The cherries are then pulped, and then undergo further fermentation for 60 hours with the mucilage intact. The fermentation is finished by applying a thermal shock for 30 minutes with water at 45 degrees Celsius and then dried by mixing for 15 days on an African beds installed in the greenhouse. At night, it is packed in Grainpro to prevent moisture from being absorbed into the coffee again.
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Geisha
Colombia
Risaralda
Perla Negra
Julio Andrés
1700 MASL
Anaerobic Washed
Raised Bed
Hatou | Jeju, Korea