Jindo Coffee - The Colombian Dispatch
COF-JD-0050Ignacio Rodriguez produced this Gesha at Finca La Palmera. A 60-hour yeast fermentation in bioreactors followed by slow drying enhances fruit sweetness and aromatics, revealing notes of lulada, orange blossom, and melting candy chocolate.
A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco

