Carlos Arcila, co-founder of Cofinet, presents us with this wonderful variety, renowned for its sensory characteristics. This coffee is grown by Carlos at Finca Castellon at 2000 meters. The Gesha cherries are carefully selected and then exposed to a dry fermentation for 24 hours, then fermented in Grainpro bags for 50 hours at temperatures below 22 Celsius in an anaerobic environment, finally being dried on raised beds. This microlot is 100% Gesha. The result offers a coffee with floral notes such as Jasmine, Lemongrass, a prolonged sweetness on the palate, and an acidity reminiscent of apple, as well as fragrant citrus like lime.