Details
A geisha from Heiner Lasso in Colombia, co-fermented with lemongrass leaves and stems. The lemongrass carries straight through to the cup, sitting between lychee and white currant, with the floral lift you'd expect from a geisha underneath it all. An experimental process applied to a variety that usually speaks for itself, and in this case the two work together rather than competing.
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Variety
Geisha
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Processing
Anaerobic Washed / Lemongrass Cofermentation
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Altitude
1800 Masl
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Region
Huila
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