Colombia | Hermanos Burbano

From the Burbano brothers' new farm El Quebradon at 1950 MASL in San Agustin, Colombia, this Geisha varietal showcases the family's commitment to exotic coffee cultivation. The washed process—featuring overnight fermentation in a wooden hopper, 72-hour wet fermentation, four rinses, and 21–29 days of raised-bed drying—yields a floral, elegant cup with a slightly heavier body than typical Colombian Geishas. Expect lemon chamomile tea, elderflower, peach, and honey. The Burbano brothers' collaborative expertise and focus on quality-driven farming make this a distinctive, layered coffee worth seeking out.