GESHARY COFFEE

FOREST

Mr. Milton took over his father’s farm and grew traditional Colombian varieties.
He was so impressed with Geisha that he decided to replant almost 25% of his farm with it.
The coffees produced with his enthusiasm for Geisha are highly evaluated in the COE.

  • Terroir

    The high altitude location at the foot of the equatorial Andes Mountains, with its vast temperature differences and mineral-rich volcanic soil, produces a complex taste.

  • Process

    They practice particular processing methods, such as stirring in the tank during anaerobic fermentation every 12 hours to maintain uniformity, and three-step drying methods with strict temperature control.

  • Taste

    Please enjoy acidities like Strawberry and the flavor of Orange Liqueur.

FOREST
Their unique processing method expresses their passion for Geisha.

FOREST COFFEE
Country
Colombia
Region
Tolima
Altitude
1,800masl
Harvest season
March

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