A CM-Natural Gesha from Finca El Arbol in Dipilto, Nueva Segovia, Nicaragua, produced by Claudia Lovo at 1600 meters altitude. The coffee undergoes 96 hours of carbonic maceration in whole cherry, followed by natural processing with 30 days of drying in cherry. This Gesha variety offers a floral lift with notes of lavender, rose, purple grape, raspberry, cherry, and a cranberry finish. The farm is working towards complete organic certification by 2025 and emphasizes sustainability, biodiversity, soil health, and worker welfare.
