WASHED CARBONIC MACERATION 
The process starts with harvesting perfectly ripe Geisha cherries reading 22-24 on BRIX. The cherries are then carefully selected for a second time before processing. After selection, the cherries are pulped, leaving a certain percentage of fruit on the grain. It is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels. Ambient temperatures are monitored and controlled to ensure linearity in the processing. After the required time inside the CO2 infused tanks, coffee is then removed, then placed on shaded, raised African beds where the coffees are agitated every 30 minutes and carefully monitored to ensure even drying. Direct sunlight is avoided as the intense UV and heat can cause cracking in parchment. Temperatures are controlled inside the dryhouses and are not permitted to exceed certain levels as excessive heat can rupture the cell walls of the coffee. This causes oils to escape into the corpus of the grain and shelf-life of the coffee to dramatically shorten. After the coffee is dried to 10.5-11% it is bagged in grain-pro and stored in Bodega for 60-90 days where temperatures are cool and stable.