Geisha Peach

Delving into Co-fermentation Processes This fermentation and absorption phase lasts for 2 days until the coffee is drained and placed to dry at Los Patios for between 12 – 16 days, where it is monitored and rotated constantly to ensure an even drying. At The Coffee Quest, cup quality is paramount, but bean quality is also of utmost importance, and embryo preservation was one of our key goals while developing processes. We are thrilled to have found success again with Peach, while also preserving the physical quality of the beans.