Nariño

Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.

Gesha

The famed and highly sought-after Gesha variety is originally from Ethiopia. It was transported to Latin America in the 1950s where it was noted for its tolerance to leaf rust. In 2005, the variety was "rediscovered" when it won that year's Best of Panama competition. Since then, it has gone on to break price records at auction year after year and has been planted by farmers across Latin America in hopes of securing high prices.

The variety itself is highly demanding, and it requires high elevations in order to really deliver the exceptional floral, jasmine and stone fruit cup characteristics it is so famous for. There are actually a number of genetically distinct varieties that carry the name Gesha, and most have been traced back to Landraces from the same geographic area in Ethiopia.

Washed

The cherries are meticulously harvested at the peak of ripeness to ensure optimal flavor. After harvest, they undergo a flotation and washing process before being depulped on the same day. The depulped beans are then carefully placed in airtight plastic tanks, where fermentation occurs exclusively with the depulped beans. The fermentation process is closely monitored and carefully timed, with Raquel or Carlos halting it once they detect the emergence of complex, desirable flavors and aromas. The fermentation period typically lasts between 60 and 72 hours. Throughout this time, key parameters such as pH, temperature, and Brix levels are diligently recorded to maintain consistency and control over the process. Once fermentation is complete, the beans are spread out and sun- dried for 22 to 30 days depending on the weather conditions, ensuring they reach the ideal moisture content for optimal flavor development.