Bolivia Geisha Washed drop-store creating an environment that enhances

creating an environment that enhances fruit expression

The careful attention to each step of processing from harvesting cherries at peak ripeness and disinfecting with citric acid to a multi-stage fermentation with tartaric acid results in a coffee that is both vibrant and layered

His meticulous “Wave Washed” process mirrors that philosophy

and pineapple to form the fermentation base

freshwater springs

Bolivia Geisha Washed drop-store creating an environment that enhancesFinca La Asunta highlights the meticulous craft of Juan Carlos Huanca and his family. This coffee undergoes a careful 22 hour fermentation and 7 day drying process at Latabol mill. We have been buying Juans Gesha for coming up on 6 years we love his coffees so much and they make great daily drivers.