Roasted 7/19 Double fermentation thermal shock Colombian Geisha with white peach and jasmine notes Variety: Geisha Process: Double fermentation thermal shock Country: Colombia Region: El Paraiso, Cauca Altitude: 1930 masl Producer: Samuel Diego Bermudez Tasting Notes: White Peach, Jasmine Milk Tea, Dried Rose Production Finca El Paraiso uses double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavor precursors and maintain structure. Roaster Notes Letty showcases the refined work of Finca El Paraiso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavor precursors and maintain structure. Expect notes of white peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel.