Washed processing
This year, we wanted to offer something truly exceptional—so we chose the rare Gesha variety, processed using the washed method. Ripe cherries were first left whole in a tank for 24 hours, allowing fermentation to begin. They were then depulped, removing the skin, and underwent a second fermentation in the tank for approximately 32 hours. After fermentation, the coffee was washed and dried over a period of 20–24 days, depending on the weather. This extended fermentation process resulted in a distinctly juicy, fruity profile with high sweetness and a long-lasting finish.
Country of Origin: Colombia
Farm: El Mirador
Farmer: Wilson Janamejoy
Village: Aponte
Region: Nariño
Processing Method: Washed
Variety: Gesha
Altitude: 1900–2300 m.a.s.l.