Hernando Cataño owns the 7-hectare farm La Esperanza, where 2 hectares are planted with coffee, including Gesha. Hernando makes sure the coffee is picked ripe when the cherry is bright red, and the coffee is depulped the same day. It is fermented dry for 16 hours, then washed three times before being dried in casa elbas for 8–12 days.
Expects bright floral and sweet flavours such as red grape, Raspberry and floral honey.
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