Hydrangea Coffee

Gesha - Washed - Finca El Paraiso, Jose Gomez

Finca El Paraíso sits at 1,850 masl in Nariño's Juanambú River canyon, where producer José Ignacio Gómez cultivates Geisha for its signature fragrance and clarity. The coffee undergoes a precise two-stage, 24-hour fermentation—first whole cherry, then post-depulp with dry mucilage—under oxygen-excluded conditions, followed by complete mucilage removal and five days of sun-drying. The result is a clean, aromatic cup with distinct plum-like fruit, crisp lime acidity, and fresh floral character that showcase why Geisha thrives at altitude.