Geisha Lampone

The Geisha variety is very regularly used in coffee competitions in France and abroad, for its unique organoleptic characteristics and this Geisha Lampone is no exception to the rule.

It comes from a micro-batch of 312 kilograms cultivated, our producers designed and carried out a specific fermentation protocol for this coffee. The process begins with an anaerobic whole-cherry fermentation phase for 96 hours.

Then, the coffee is depulped before being left to ferment again with an addition of lactic acid bacteria from the fermentation of another variety of coffee, this practice gives the coffee flavors of raspberry, strawberry and cherry complemented by a silky body.