Colombia Geisha Natural drop-store where carefully selected cherries are

where carefully selected cherries are first treated with a citric acid wash before undergoing a 176-hour fermentation with a caramelized strawberry mother culture and brown sugar

The coffee then undergoes a 36-hour oxidation in cherry

Hand-picked Caturra cherries are first fermented for 120 hours with wine yeast and red-fruit glucose in an anaerobic environment

It’s a straightforward expression of Gilmer’s approach to careful picking and simple processing

this Pink Bourbon is handpicked at peak ripeness and begins with a 12-hour controlled oxidation before depulping

Colombia Geisha Natural drop-store where carefully selected cherries areLa Guadua Geisha Natural is a vibrant coffee from Colombias San Pedro de Cartago, bursting with notes of strawberry, mango, vanilla, and plum. Grown at 1900 meters and crafted by third generation producer Jimmy Gomz, this lot underwent a meticulous 72 hour stainless steel fermentation followed by slow parabolic drying. The result is a round bodied cup with a clean, expressive finish that reflects the overripe cherry selection and care in processing.