This is a competitionot coffee from Colombia, produced by Jairo Arcil-la at Santa Monica farm in the Quindio region. The Geisha variety beans are processed using the natural method and grown at 1850 meters altitude. The coffee is roasted specifically for espresso extraction, offering distinctive jasmine aromatics with tropical fruit notes and lingering sweetness. The cherries are selectively harvested at peak ripeness, sun-dried for 14 days, and finished on raised beds.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
