gesha

Inmaculada Anaerobic Gesha

An exceptional Gesha from Inmaculada, grown at 1,700-2,000 MASL, undergoing anaerobic natural processing, displaying a unique tropical and citric profile.

Grown in Pichindé, Valle del Cauca, a region encircled by the Farallones National Park, this coffee reflects the culmination of ideal growing conditions and the Holguin Ramos family's deep-rooted experience in sustainable agriculture.

The anaerobic natural process begins with the careful selection and cleaning of cherries. The beans are then placed in drying houses which use a vacuum system for controlled fermentation. Over a period of 20 days, the coffee undergoes a precise drying regimen, resulting in a cup that stands out for its clarity, vibrancy, and complexity.ching.

         

Store in a cool, dry place.

In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.

Once open we recommend using within 7 days.

An exceptional Gesha from Inmaculada, grown at 1,700-2,000 MASL, undergoing anaerobic natural processing, displaying a unique tropical and citric profile.

Grown in Pichindé, Valle del Cauca, a region encircled by the Farallones National Park, this coffee reflects the culmination of ideal growing conditions and the Holguin Ramos family's deep-rooted experience in sustainable agriculture.

The anaerobic natural process begins with the careful selection and cleaning of cherries. The beans are then placed in drying houses which use a vacuum system for controlled fermentation. Over a period of 20 days, the coffee undergoes a precise drying regimen, resulting in a cup that stands out for its clarity, vibrancy, and complexity.ching.

         

Store in a cool, dry place.

In nitrogen-flushed, valveless bags, oxygen content is reduced to under 3%, preserving optimal quality for up to 9 months.

Once open we recommend using within 7 days.

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