Mt. Zulu Gesha Carbonic Maceration Process is a rare and award-winning coffee from La Cumparsita Farm in Colombia, grown at high altitude. Using an anaerobic fermentation process, the coffee cherries are sealed in a controlled, oxygen-free environment and undergo a 120-hour fermentation with carbonic gas, similar to the wine-making method. This unique process enhances the coffee’s complexity and creates deeper, more vibrant flavors. Processed with natural cinnamon and pineapple fermentation, this Gesha offers an exceptional flavor profile. With an SCA score of 86.75, it features prominent cinnamon notes, bright citrus, yellow fruits, and delicate hints of panela, pineapple, and spices—perfect for those seeking a refined and distinctive coffee experience.
