Costa Rica/ Jose Enrique Romero Chacon

This Geisha underwent a Lactic Fermentation Washed process.

Ripe cherries were harvested at optimal maturity, above 24° Brix, and delivered to the micromill. Upon reception, the fruit underwent partial sterilization to reduce the natural microbial load present on the cherries.

Following this step, the beans were placed inside a fermentation tank, where a carefully selected culture of lactic acid bacteria, isolated from coffee itself through laboratory methods, was introduced. These microorganisms, known as Lactobacillus, metabolize the natural sugars in the coffee, such as fructose, and convert them into lactic acid.

Through controlled fermentation time and conditions, this process develops a sensorially distinct cup profile, emphasizing vibrant acidity and complexity.   The washed method provides balance between the unique expression of lactic fermentation and the genetic characteristics of the Milenio variety.