This lot of coffee comes from the north of Malawi, harvested by small local farmers and processed centrally. The cherries were floated to separate debris, under-ripe and over-ripe for a clean cup. It was then double-fermented, first in cherry for 24-36 hours then in water and parchment for 12-24 hours.
In comparison to our micro-lot Panamanian gesha, you can find classic gesha varietal flavours notes like citrus and black tea.
Brewing Recipe :
1 : 15
23rd of June 六月二十三號
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