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This Gesha from La Piragua in Huila, Colombia delivers remarkable clarity and sweetness, shaped by the meticulous processing of Arley Vargas and his father. After harvest, the coffee is depulped and fermented for 48 hours in a bioreactor, where variables such as pH, oxygen, pressure, and temperature are precisely measured and controlled. In the cup, delicate aromatics of jasmine and Earl Grey lead into juicy flavors of guava jam and refreshing limeade. It’s a beautiful expression of the cultivar, and one we are very proud to share.
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