Manhattan Rio Dulce (Geisha)

When a roaster asks what precision actually tastes like – Rio Dulce is the answer. Three fermentations, two washes, one temperature held to the degree. This is the lot that just won the Good Food Awards with Little Waves in the US.

The Process

1. Selective Harvest
   Ripe cherries are hand-picked at peak maturity.

2. First Fermentation — In Cherry
   12 hours, whole cherry, cold room at 14°C.

3. Depulping & Second Fermentation
   Cherries are pulped and fermented dry for 24 hours, in a cold room at 14°C.

4. First Wash & Drain
   Parchment is washed and fully drained.

5. Third Fermentation
   A further 24-hour fermentation, still at 14°C in the cold room.

6. Second Wash & Drain
   Final wash and drain before drying.

7. Slow Shade Drying
   Coffee dries slowly in the shade on raised beds — no rush, no direct sun.