Bolivia Geisha Washed Experience:JUST A BAG developing early aromatics before being

developing early aromatics before being depulped without water

and expressive

This innovative honey-processed coffee begins with ripe Caturra cherries that undergo a 120-hour anaerobic fermentation in their own mucilage

or those who simply want a lot of coffee on hand

creating a rich

Bolivia Geisha Washed Experience:JUST A BAG developing early aromatics before beingFinca La Asunta highlights the meticulous craft of Juan Carlos Huanca and his family. This coffee undergoes a careful 22 hour fermentation and 7 day drying process at Latabol mill. We have been buying Juans Gesha for coming up on 6 years we love his coffees so much and they make great daily drivers.