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the bean using sugar cane and water which enhances sweetness
floated and hand-sorted to remove any defects
The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved
This variety was developed by Federación Nacional de Cafeteros
This coffee was grown by Jairo Arcila at the farm Santa Mónica
Brayan Smith-Gesha GRIND:WHOLE BEANS the bean using sugar caneThis coffee was grown by Bryan Smith at the farm Satus. This coffee is harvested following strict ripeness criteria, floated and hand sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved. This microlot is 100% Gesha. This varietal was first discovered in
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