This gesha is a delicious result of Wilder’s careful experimenting, and with notes of jasmine, tangerine, floral and honey suckle, it creates a juicy, sweet refreshing cup of coffee. Undergoing anaerobic fermentation for 140 hours, the bean is then dried in the sun for 18 days. To enhance the bean’s citrus notes, Wilder adds mandarin peel during the drying process, and then the bean rests for 25 days before the final milling.
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