With love, first and always
The Geshas adapted to the Cauca region are known for a delicate, citric and aromatic profile, which the climate, altitude, terroir and heavy year-round rains let develop into something brilliant. The process begins with cherries picked at peak ripeness, when the sugars in the mucilage are highest. The cherry is depulped and fermented in wet processing with tropical yeast to build fruity flavor, then washed with a thermal shock and dried in a dehumidifier, which removes moisture gently, preserves the soft notes, and stops the coffee from over-fermenting.
