This Geisha variety micro-lot is sourced from Finca Agua Tibia, located on the Fraijanes plateau in Guatemala at an altitude of 1,600 to 1,780 meters. The coffee is washed and fermented for 48 hours before being dried on patios. It offers a refined flavor profile characterized by floral notes, peach, and black tea. The farm, managed by Erick de la Roca, focuses on high-quality specialty coffee production, utilizing shade-grown practices under Inga trees to ensure optimal bean development.
