This Colombian Geisha coffee is produced at La Esperanza farm by the Herrera family. The Geisha variety undergoes an experimental natural processing method involving a 20-hour open tank fermentation followed by 72 hours of anaerobic fermentation in barrels. The coffee is then mechanically dried at 37°C and stored in temperature-controlled conditions between 18-19°C. The farm cultivates exotic varieties across their 52 producing hectares and practices organic production methods.
