**Origin:** Colombia - Risaralda **Farm:** Mikava Santuario **Altitude:** 1900 m **Variety:** Gesha **Process:** Hybrid Washed Carbonic Maceration This coffee opens with juicy red fruit, which makes us think of grenadine, and a milky texture that evokes childhood memories of strawberry milk. A violet floral thread runs through the cup, adding depth and balance. It finishes with zesty green notes of lemongrass, keeping everything fresh and defined. ## **Process** Fermentation begins with whole cherries in sealed tanks under controlled conditions using carbonic maceration. This initial stage promotes the development of rich, fruit-driven and sugary notes. Toward the end of this phase, the cherries are pulped, and fermentation continues in the same sealed environment, now with the addition of the mosto, the juice from the initial cherry fermentation. This second phase allows for a deeper, more layered enzymatic breakdown. Once the target pH is reached, the coffee is carefully washed, sorted again, and placed on raised beds to dry slowly under a marquesina, a shaded structure that protects the coffee from direct sunlight and ensures consistent, gentle drying conditions.