Colombia — Linarco Rodriguez Honey Geisha

Origin

Colombia

Brewing Methods

Grown in the fertile soils of southwest Huila, this Geisha lot goes through a multi-stage fermentation: a 24-hour whole-cherry fermentation, depulping, then 48 hours of anaerobic fermentation in sealed barrels, a single wash, and a slow 22-day dry to 10-11% moisture. The careful post-harvest technique is designed to showcase the pedigree of the growing site alongside Geisha's inherent character.