Cloud Gesha Decaf as well as give them

as well as give them the recognition for their hard work that they deserve

Farm: Ricardo Valdivieso

but is high susceptible to leaf rust

This exciting direct trade offering from our partners at Viento del Espritu Santo offers a bright

as this coffee itself presents the work of five unique processing lots from different days throughout harvest

Cloud Gesha Decaf as well as give themAn exceptionally rare single origin coffee from Tolima, Colombia. PROCESS This microlot was processed by a natural anaerobic fermentation separated in tanks of 60 kg, where Milton has seen better results for his Gesha, it lasted almost 84 hours, with a special movement every 12 hours to have a more homogeneous fermentation. After finishing, he left the cherries to drain for 6 hours, and after it' s taken for a first step of mechanical dryers for 6 to