Jhoan & Diego Vergara - Gesha, Anaerobic Washed

Highlights

“At Finca Las Flores in Acevedo, Huila, brothers Diego and Jhoan Vergara produce competition-level coffees with precision fermentation. This Gesha undergoes a meticulous anaerobic washed process: 12-hour fermentation in sealed bags, 24-hour oxidation, 48-hour anaerobic fermentation with mucilage, then thermal shock at 50°C to preserve volatile aromatics. Dried using Pristine Precision Drying to 11% moisture, then stabilized for one week.”