This Geisha coffee is sourced from Las Marias Estate, located in Pijao, Quindío, in the Colombian Andes. The coffee is grown from seeds sourced from Panama and processed at the Café 1959 facilities at La Clarita Drying Station. The cherries are picked at peak ripeness with a brix grade exceeding 22, then fermented in sealed tanks for 96 hours using natural CO2, followed by a 40-day drying process. This anaerobic natural process results in a complex and refined cup profile.
