Please note that this is a pre-order sale. This is Geisha coffee from the Las Flores cooperative in Colombia. While various types of Geisha are now available, we believe you can enjoy the authentic taste of Geisha at a great value. It has a strong aroma, with multiple flavors such as Earl Grey, grapefruit, lime, and lychee, and the lingering aroma continues in your mouth even after finishing. The processing method is washed, but a special technique is used, giving it a flavor similar to natural (anaerobic) processing. Roast Level: High Roast (Medium). *Please see here for more details on roast levels. Geisha is one of the coffee varieties that was previously not cultivated due to its low yield. However, in 2004, Geisha cultivated by Esmeralda Farm in Panama won a competition, and subsequently continued to win various contests, quickly gaining fame. Our shop handled Esmeralda Farm's Geisha from 2008, but as international auction prices rose year by year, it became no longer a coffee commensurate with its price, and we decided to stop sourcing it in 2022. Currently, many farms cultivate the Geisha variety, but the taste varies from farm to farm, and some coffees even raise doubts about whether they are truly Geisha. The Geisha from this farm offers a wonderful aroma and taste at a reasonable price, which is why we decided to sell it. The farm owner, Jhoan, is expanding cultivation areas for new varieties such as Pink Bourbon, Geisha, Tabbi, and Red Bourbon. He is actively involved in studying and experimental production of fermentation using cherry yeast in collaboration with local coffee research institutions. It is an excellent farm with demand from all over the world. A very unique processing method is employed: After aerobic fermentation of cherries at room temperature for 12 hours, they are transferred to plastic tanks, where cherry yeast of the same type from the previous processing is added for 24 hours of anaerobic fermentation. After pulping, with mucilage still attached, they undergo 60 hours of anaerobic fermentation in plastic bags. They are then transferred back to plastic tanks, and fermentation is halted using 50°C hot water and 20°C cold water. After removing the mucilage and dehydrating, the cherries are dried for about 7 hours until the moisture content reaches 11%. We believe that this drying process contributes to the creation of a highly aromatic coffee due to fermentation. Country: Colombia. Location: Huila Prefecture (Acevedo District). Harvest Period: October-January / May-August. Other: Mechanical Dry.