Origin: Acevedo, Colombia Producer: Jhoan Vergara Farm: Finca Las Flores Variety: Gesha Process: Anaerobic fermentation with Mosto Tasting Notes: Orange candy, lemongrass, elderflower Recommended Freeze Window: 10 to 12 days after roast Hand selected cherries at 24 to 26 brix are washed, disinfected, and floated to remove defects. The journey begins with 36 hours of anaerobic fermentation at 27°C, followed by 16 to 20 hours of controlled oxidation. During this stage, Mosto from Geisha cherries is added back into the tank to deepen complexity. A second anaerobic fermentation of 12 hours follows with constant recirculation of the Mosto under close pH, temperature, and pressure monitoring. Once fermentation is complete, the cherries are thermally shocked with water at 50°C for 5 minutes, then cooled to 20°C to stabilize the profile. Drying continues with Pristine Precision Drying inside hermetically sealed stainless steel dehumidifiers. After a brief rest, drying resumes until the coffee reaches 11 percent moisture. The cup is vibrant and floral forward with delicate sweetness, layered citrus lift, and a silky structure that lingers.