• Variety: Gesha
• Process: Washed and Citric Acid
• Altitude: 1850 masl
• Region: Fresno, Tolima
• Flavor Profile: Jasmine, green tea, stone fruits
The process begins with a 24-hour pre-fermentation stage inside specialized blue tanks to initiate flavor development. Following this, the coffee cherries are depulped and, instead of undergoing a traditional fermentation, they receive a specialized citric acid wash designed to enhance the bean's natural brightness and ensure a remarkably clean cup profile. Finally, the coffee moves to a meticulous dual-stage drying process, spending 3 days on the patio under direct sunlight for gentle initial moisture reduction, followed by 3 days in mechanical silos under controlled conditions to achieve the ideal moisture level for export.