Bolivia Gesha Natural drop-store Processed through a 144-hour fermentation

Processed through a 144-hour fermentation and oxidation in GP bags

and varietal purity

Topstitched

455 kg of perfectly ripe Gesha cherries averaging 21° Brix were carefully selected

followed by 72 hours of anaerobic fermentation with CO2 injection and blackberries

Bolivia Gesha Natural drop-store Processed through a 144-hour fermentationFrom La Asunta, Bolivia, this natural Gesha coffee from Finca La Asunta showcases the dedicated craftsmanship of farmer Juan Carlos Huanca. Carefully harvested between June and September, each bean undergoes meticulous processing at Latabol mill, resulting in complex notes of blueberry, cacao, raspberry, and delicate rose like florals. This coffee reflects Juan's unwavering commitment to sustainability using coffee cultivation to restore biodiversity