Granja Palaiso 92 is one of Colombia's leading estates owned by owner Wilton, with innovative fermentation techniques. This lot is a process using traditional Japanese "malt" that has been used since the Yayoi period. This process incorporates double anaerobic fermentation with Geisha seeds and koji fermentation. Ripe coffee cherries with a high sugar content are sterilized with ozonated water and ultraviolet light, then coffee cherries and lager yeast are placed in a stainless steel fermentation pot and the first anaerobic fermentation takes place for 72 hours. After that, it is pulped, and koji and coffee cherries are added to ferment it for about two weeks. This is a luxurious coffee that you can enjoy with the gorgeous aroma and smooth texture reminiscent of Bergamot, unique to the Geisha variety, and the fruity flavor reminiscent of Mango and Strawberry. Granja Palaiso 92 is one of the leading farms in Colombia, owned by Wilton, a farmer with innovative fermentation techniques. This lot is processed using traditional Japanese koji, a process that has been used since the Yayoi period. The process incorporates the double anaerobic fermentation and koji fermentation of the Geisha variety. Ripe coffee cherries with high sugar content are sterilized with ozone water and ultraviolet light, and then the coffee cherries and lager yeast are placed in a Sterens fermenter for the first anaerobic fermentation for 72 hours. After pulping, koji and coffee cherries are added and fermentation continues for approximately two weeks. This is a luxurious coffee with a gorgeous aroma reminiscent of Bergamot, a smooth texture, and fruity flavors reminiscent of Mango and Strawberry, which are unique to the Geisha variety.