Montze & Jose Juan, the owners of Finca Púrpura, consider this the first Gesha to grow in this part of the country. A result of knowledge, love for the land, and social activism, this is a one-of-a-kind coffee that we are honored and excited to share with our community.

Process -

This coffee, grown at 1800 MASL, was harvested an placed in fermentation tanks with mosto for 4 nights. The coffee was then gently washed and dried on raised beds for 30 days, in intervals of 3 hours of direct sunlight & 21 hours in the shade. The coffee then followed a stabilizing period for 90 days in grain pro bags. This delicate and intentional process allows the coffee's elegant and nuanced flavors to shine in the cup.

Roast profile - Filter

Tasting Notes - Red fruits. citrus, & florals.