TASTING NOTES: Cooked blueberry, dark chocolate, cooked cranberry and floral flavors with sugary sweetness and boozy acidity.

ROAST: Light
REGION: Acevedo, Huila
VARIETAL:  Geisha  
PROCESSING METHOD: Natural
ELEVATION: 1430 MASL

There are two primary genetic strains of Gesha (1931; 1956) but both are derivative from Ethiopian landrace varieties collected by the British in the 1930s.

Omar Cardenas Benavides owns the 11 hectare Finca La Esperanza in the Acevedo region of Huila, Colombia. 

This gorgeous farm has clay loam / volcanic soil and breathtaking terrain. Omar has planted nearly 30,000 trees and takes a very diligent approach to processing. They pick the ripest cherries every 15-20 days during harvest, use traditional pulpers, then dry ferment the coffee for 18-20 hours and rinse the coffee 3 times with clean water before drying in parabolic dryers for up to 18 days depending on weather.