This Gesha variety coffee is produced by Franky Hoyos at Finca El Encanto in the Pitalito district of Huila, Colombia, at an altitude of 1,650 meters. The coffee undergoes a complex processing method involving open-air oxidative fermentation, a thermal shock at 35°C with citrus and red fruit yeast inoculation, and a sealed anaerobic fermentation before being washed and dried. The resulting cup features a bright, citrus-forward acidity with flavor notes of juicy mango, rose water, white tea, fresh melon, and red fruit, all supported by a silky body.
Little Buffalo Coffee Co. was founded by Drew Smith in Oakland, California, born out of time spent living in and exploring the coffee growing regions of Central and South America. The roastery specializes in single origin, fruit forward specialty coffees, sourcing exclusively through importers who support local community initiatives and sustainable development in producing countries. Smith is committed to paying premium prices to every partner farm, guided by the belief that every farmer and farm worker should earn a fair living wage. The operation ships curated monthly selections directly to subscribers and maintains a retail collection for one time purchases.
