Jhoan & Diego Vergara - Gesha, Natural

Highlights

“At Finca Las Flores in Acevedo, Huila, brothers Diego and Jhoan Vergara produce competition-level coffees with precision fermentation. This natural processed Gesha undergoes meticulous fermentation: 12-hour fermentation in sealed bags, 24-hour oxidation, 48-hour submerged fermentation, then thermal shock at 50°C for 30 minutes to preserve volatile aromatics. Dried using Pristine Precision Drying for 24 hours to 11% moisture, then stabilized for two weeks.”