From the volcanic slopes of Risaralda in Colombia’s Central Andes, this washed Geisha comes from La Rivera, the family farm of third-generation producer Andrés Quiceno. At 1700–1850m with around 1900mm of annual rainfall, the farm sits inside Colombia’s UNESCO-listed coffee cultural landscape. Cherries are handpicked at peak ripeness, density-sorted in water, then placed in cool 15–18°C tanks for an 18-hour controlled fermentation. After depulping and a thorough wash, the parchment is dried slowly on raised beds with cycles of sun and shade until it reaches 11% moisture, then rested in GrainPro for a full month before export – a clean, structured interpretation of Colombian Geisha.