Gesha - Anaerobic Washed - Finca La Estrella, Carlos Estrella

Grown at 2,200 meters on Finca La Estrella in Nariño, Colombia, this Geisha was processed using a two-stage anaerobic washed method: 72 hours of whole-cherry fermentation in sealed tanks followed by a second 12-hour fermentation in dry mucilage, then washed and sun-dried. The cup opens with pronounced jasmine aromatics, transitioning into juicy green grape and bittersweet blood orange with vivid acidity and crisp, clean flavor separation. The anaerobic fermentation builds aromatic intensity while the washed process maintains transparency and precision—a refined expression of Geisha's high-elevation potential.