Pineapple Culturing Gesha - Julio Madrid; Finca Milan - 120 hrs

The Coffees created by julio madrid & his partner, julio quiceno are among the most intentional productions we have experienced to date. natural culturing is a process based in fermentation. while co-fermented coffee allow direct contact with fruits & other adjuncts - natural culturing does not - setting it apart as a complex process that only masters of fermentation can achieve.

in this case of this gesha - pineapples were fermented separately from the coffee. specific cultures from this process are then harvested & introduced to the coffee fermentation tanks & closely monitored. a total of 120 hours of anaerobic fermentation go into creating this unique coffee & the fact that it is a gesha variety on top of it all elevates it to a whole new level.