COLOMBIA GESHA WASHED EL HATILLO Experience:JUST A BAG and dehydrated coconut

and dehydrated coconut

000 smallholder farmers

microbial activity

Freshly harvested coffee is fermented with this mother culture for approximately 190 hours under sealed conditions

and effortlessly smooth—just like a well-crafted Paloma

COLOMBIA GESHA WASHED EL HATILLO Experience:JUST A BAG and dehydrated coconutThis washed Geisha comes from Eymar Rosero at El Hatillo in Buesaco, Nario a third generation producer focused on small, carefully managed microlots. Ripe cherries are first fermented for 1 day in transparent bags, followed by disinfection, pulping, and a second 84 hour fermentation in sealed Grainpro bags with a degassing valve to maintain control of the process. After a single wash, the coffee is slowly dried on mesh beds for 22 days with airflow,