Hervey & Rocio Cuellar (sold out)

Brewing Methods

This lot from producers Hervey and Rocio Cuellar is a Gesha coffee developed after Hervey moved from commercial Catimor production into specialty coffee and spent years experimenting with post-harvest processing, trying around 30 different methods before settling on this one. It undergoes a 50-hour anaerobic fermentation of whole cherries, followed by a further 60-hour anaerobic fermentation after depulping, before being washed and dried on shaded raised beds. The lot is currently sold out.