Milton Monroy - Gesha

KIYALO – citrus fruit flavours with notes of floral teas.

• Farm // San Pedro

• Farmer // Milton Monroy

• Varietal(s) // Gesha

• Altitude // 1830 masl

• Process // Anaerobic Natural

  This micro lot, was processed by a natural anaerobic fermentation separated in tanks of 60 kgs, where Milton has seen better results for his Gesha, it lasted almost 84 hours, with a special movement every 12 hours to have a more homogeneous fermentation. After finishing, he left the cherries to drain for 6 hours, and then for a first step of mechanical dryers for 6 to 8 hours just to remove the first layer of moisture an avoid unwanted over-fermented flavors. Then, the coffee is taken for extended drying in 1 specific raised bed in his marquesina which has an optimal average temperature of 18 to 31-celsius degrees, and it lasted from 24 days to 32 days the longest, and its finished with an stall of 5 days in a dark room, and then taken to finish the drying in a special small silo of just 125kg, where he can assure the perfect moisture and finished the process with stabilization of 45 days in grain pro bags before milling the coffee.