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845 maslTasting Notes: lemon candy
the hallmark of Jonathan Gasca’s craftsmanship
believed to combine Bourbon and Typica genetics with Ethiopian lineage
Happenstance Estate produced this small lot using an experimental winey process
Abu GW3225 coffee 845 maslTasting Notes: lemon candyAbu Coffee Double Phase + Mosto dry Geisha cascara maceration Geisha Washed Submerged GW 3255 Process and drying The cherries are hand collected at peak ripeness and then carefully hand selected. They undergo a double phase process: first, the whole cherries are fermented for 48 hours in open tanks. Then, the cherries are pulped and macerated for 72 hours in closed GrainPro bags submerged in spring water, mixed with mosto from dried Geisha cascara
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