This Geisha coffee is cultivated by the Esencia Pura cooperative in the La Unión region of Nariño, Colombia, at an altitude of 2100 meters. The coffee undergoes a meticulous anaerobic fermentation process lasting between 36 and 96 hours, followed by a washed process and slow drying under parabolic dryers for 10 to 25 days. This high-altitude, volcanic-terroir coffee offers a bright cup profile characterized by the fruity sweetness of dried apricot, floral notes of jasmine, and a vibrant citrus acidity.
