Javier’s Gesha placed 3rd in the Central Division at this year’s Copa de Oro. This is our first introduction to Javier’s work, though he is part of the Diviño Niño group, in Suaza, which we have extensive experience with. This coffee has a very unique, tangy berry quality, buttressed by a marmalade-like sweetness and mild, pleasant herbals. After harvest, the cherries are fermented in bags for 24 hours, then de-pulped and fermented in spring water for an additional 48 hours. The parchment is then rinsed and greenhouse-dried on raised beds.
