La Playita Gesha

"At Finca La Playita, coffee has been part of the family story for generations. What started with Victor's grandfather has been passed down with care. When Victor took over in 2015, he brought a fresh perspective while staying rooted in tradition. This Gesha reflects that balance. The process begins with a 24 hour anaerobic fermentation in the cherry, followed by depulping, washing, and a slow, steady dry on raised beds for about 20 days. It's a thoughtful approach that lets the variety speak clearly without overcomplicating things."