This is a Geisha coffee from Monteblanco farm in Acevedo, Colombia, managed by the Sánchez family for generations. The Geisha variety was introduced to the farm in 2015. The washed process begins with harvesting and floating to remove defective cherries, followed by a 12-hour rest, pulping, and 48 hours of dry fermentation. After thorough washing, the coffee is dried in direct sunlight for 3 to 4 days, then moved to canopies for an additional 22 to 23 days. The coffee features floral and lemongrass notes. The farm has won multiple awards including Yara Champion 2017 1st place with Pink Bourbon and Roasters United 2019 1st and 3rd place with Purple Caturra.
