Colombia Isnos Gesha

Highlights

“Produced by Juan Darío Gómez on his 14-hectare farm in San Jose de Isnos, Huila, Colombia. This Gesha lot uses an anaerobic washed process: ripe cherries are floated, sorted, and fermented for 24 hours before pulping, then the pulp is fermented with yeast for 72 hours and the seeds are returned for another 72 hours of fermentation, followed by extended drying on shaded raised beds. The result blends the clarity and florality of washed coffee with the sweetness and roundness of natural processing.”