COLOMBIA GEISHA LA VILLA LONG FERMENTATION

Covering 8 hectares and boasting forty years of history, the farm is currently managed by Don Juan Darío Gómez. With great dedication, Don Juan has been involved in the world of coffee since a young age. At the age of 15, he had the opportunity to attend a technical course in agricultural production at SENA, a public education institution in Colombia, thus acquiring solid professional training. Now, together with his family, he is dedicated to creating coffee with a unique aromatic profile and the highest quality, combining continuous training with a strong propensity for experimentation. The process begins with the manual harvesting of only the ripe drupes, which are then further selected through flotation. Once depulped, the beans undergo an anaerobic fermentation phase with must for 24 hours. Finally, they are sun-dried for 10 days under constant supervision.