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At Finca La Huerta
multi-stage process: 36 hours of anaerobic fermentation in cherry
where traditional varieties meet cutting-edge innovation
the hallmark of Jonathan Gasca’s craftsmanship
Happenstance Estate produced this small lot using an experimental winey process
Abu GW3225 coffee At Finca La HuertaAbu Coffee Double Phase + Mosto dry Geisha cascara maceration Geisha Washed Submerged GW 3255 Process and drying The cherries are hand collected at peak ripeness and then carefully hand selected. They undergo a double phase process: first, the whole cherries are fermented for 48 hours in open tanks. Then, the cherries are pulped and macerated for 72 hours in closed GrainPro bags submerged in spring water, mixed with mosto from dried Geisha cascara
US$ 161.95
US$ 151.95
US$ 100.95