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Bergamot, rose, jasmine, and passion fruit notes.
This Gesha, went through a fermentation process in cherry for 8 hours, then it was dried in the yard for 12 days and then stabilized for a month, and then stored in plastic bags and tules.
A family business that began in 1926, with the great grandfather of the family, who after years of working hard to sell his coffee, joined the federation of coffee growers to help other coffee growers in the region improve their processes. With the help of his grandchildren, who help with all the processing of his coffee, they educate future generations in La Mesa de Elias about the education of specialty coffee.
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