Colombia, Villa Betulia Gesha Grind:Whole Bean Rafael decided to focus his

Rafael decided to focus his production on speciality grade coffee

Su Nandar Linn

maintaining a temperature below 22 degrees

this elegant vessel is ideal for sharing coffee with friends or enjoying multiple cups throughout the day

while another thrives with traditional varieties like Borbón

Colombia, Villa Betulia Gesha Grind:Whole Bean Rafael decided to focus hisProducer Luis Anibal Calderon Cultivar Gesha Process Washed Extended Fermentation Location Acevedo, Huila Altitude 1,500 1,600 masl Harvest February April Expect notes of Jasmine, Red Grape, Peach. This coffee was grown by Luis Anibal Calderon at the farm Villa Betulia. It was exposed to a dry aerobic fermentation of 24 hours, then placed inside Grainpro bags for 50 hours, maintaining a temperature below 22 degrees. Finally, the coffee was pulped,