This unique coffee came to us by way of Forest Coffee, in Colombia. This sought-after coffee is striking on the cupping table, and has sold quickly season-after-season. This harvest was portioned off for us, as Shady separated out a large micro-lot of this special process for us. Produced by Wilder Lasso in Huila, Colombia, this anaerobic washed Gesha is fermented in sealed tanks for 150 hours before drying. This long fermentation would usually result in a heavily fruited cup, but with this Gesha, the long fermentation creates an intense floral and tactile experience. During the drying phase, native lemon peels are added to the drying beds, imparting a gentle citric aroma to the coffee, which is persistent in the cup. This process is sort of a in-between of co-fermentation and expression, reminiscent more of a tea with citrus added then a fully co-fermented coffee.