A Geisha variety coffee from Café Granja La Esperanza's La Esperanza farm, located in Trujillo, Valle del Cauca, Colombia, at altitudes between 1,430 and 1,760 meters above sea level. Processed using the Buenos Aires HW (Honey Washed) method: a two-stage fermentation of 19–22 hours in whole cherry followed by 35 hours in parchment with mucilage, then mechanically dried at 35–45°C to approximately 10.5% humidity. The Geisha seeds were originally brought from Panama's Boquete region.
Founded by a passionate husband-and-wife duo in February 2020, R Ki Coffee Lab is a gem in Richmond's coffee scene. They take a scientific yet artistic approach to their craft, meticulously sourcing and roasting small batches of high-quality beans to bring out their best characteristics. Their dedication to the craft is evident in every cup, creating a unique and memorable coffee experience.
