Geisha was introduced to Monteblanco farm in 2015, and despite its initial challenges with root development and adaptation, they have now gained valuable insights into its behavior in their area, allowing them to diversify their coffee profiles. The process begins with harvesting and floating to remove defective cherries, followed by a 12-hour rest, pulping, and 48 hours of dry fermentation. After thorough washing, the coffee is dried in direct sunlight for 3 to 4 days, then moved to canopies for an additional 22 to 23 days. Our coffee embodies a story of struggle, love, and passion, reflecting the importance of quality in people's lives. We strive to meet high international standards, ensuring our offerings are diverse, aromatic, and consistently captivating for coffee lovers everywhere.

Monteblanco farm, managed by the Sánchez family for generations, is located in Acevedo. The farm's environment supports diverse coffee varieties, producing unique sensory profiles.

Awards and Recognitions:
Yara Champion 2017: 1st with Pink Bourbon.
Yara Champion 2018: 2nd with Pink Bourbon.
Roasters United 2019: 1st and 3rd with Purple Caturra.

Recommendation:

Rest Time - 2 weeks 
Pourover: 1:15-1:16 - this coffee floral and lemongrass can be intense. Use higher ratio for balance if needed.
Espresso: 1:2.7-1:3 - 34s