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Lemongrass, tea Rose, red currant, and vanilla notes.
This Gesha was processed with a pre-fermentation in sealed plastic bags in cherry for 36 hours, followed by anaerobic fermentation in mucilage of 72 hours in plastic tanks, then dried on raised beds for 12-16 days at low temperatures (24-36 celsius degrees).
Jhon Samboni started at his farm Santa Barbara in 2019 with a focus on high-quality cultivation and processing, which is evident in the cup and has truly brought outstanding results for the profiles he has developed We started working together with Jhon at the end of 2021, when we had the opportunity to meet him at Pitalito-Huila, in a shared cupping event, where we realized the shared values towards quality which led us to developed our first project with Jhon! His farm, being of such a higher altitude, has led him to experiment with several different hours of fermentation which has developed unique profiles, most of them towards a complex and floral type of profile.
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