Santa Cecilia Geisha Capsules

Finally also in a capsule: The flavor profile of Santa Cecilia Geisha coffee is significantly influenced by 72 hours of anaerobic fermentation. Fruity notes of mango, passion fruit and ripe blueberry are the result. Even better, the capsules fit in your Nespresso capsule machine!

About the coffee

Santa Cecília Geisha comes from Brazil from the Santa Cecília farm. Spanning over 1750 hectares, there are many different cultivation areas used by the Veloso family for constant experimentation to discover new varieties, as well as exciting fermentation and drying methods.
The processing method of this coffee is anaerobic fermentation. The cherries are first de-pulped and then processed in a completely sealed, low-oxygen fermentation vessel. The pressure forces the juicy flavors of the mucilage into the beans, creating an expressive flavor profile. The environment must be kept cool as heat is generated during fermentation. After 72 hours, the process is complete and the beans can be dried.
In Santa Cecília Geisha, the fruity flavors of juicy mango dominate, accompanied by tangy passion fruit with soft notes of ripe blueberry.

About the farm

Brazilian Geisha coffee Santa Cecilia was grown on the family estate of Pedro Veloso.