This Gesha is one of the jewels of Wilder's farm, in which he has mastered the washed process! This lot is made through a double fermentation of 200 hours with sub-merged anaerobic fermentation in mucsilage, which helps to developed and outstanding floral and citric profile. Dried exposed at the sun for 18 days with mandarine peel and stabilized at his warehouse at Tocora for 25 days before milling.