Letty Geisha by El Paraíso

In order to highlight the yellow-fruit notes naturally present in this Geisha, the team at El Paraíso has developed a processing method specifically designed to intensify that flavour profile. The process begins by harvesting cherries at peak ripeness, when sugar levels in the mucilage are at their highest. The cherries are then depulped and fermented with tropical yeast for 48 hours. After fermentation, the coffee undergoes a thermal shock treatment before being carefully dried.