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STRIKINGLY LEMON. AFTER PULPING, THIS GEISHA IS CO-FERMENTED WITH HIGH-SUGAR FRUIT JUICES SUCH AS BLUEBERRY AND CITRUS IN A SEALED, NITROGEN-FILLED BIOREACTOR, THEN WASHED AND GIVEN A 48-HOUR SECONDARY YEAST FERMENTATION BEFORE 12-15 DAYS OF SLOW DRYING IN A MARQUESINA. LEMON CANDY AND LEMON SQUASH WITH A HERBAL LEMON VERBENA EDGE WHILE HOT, TURNING TO CLEAR LEMON JELLY AND MINT AS IT COOLS. FRUIT INFUSION WAS USED DURING POST-HARVEST PROCESSING.
