This Geisha micro lot comes from Finca Abarim, nestled high in the Colombian Andes, where volcanic soil and a unique microclimate make it an ideal location for the cultivation of this prized variety. These Geisha beans had undergone a mix of both aerobic and anaerobic processes to achieve their superb taste. To tease out natural sugars, red coffee cherries were first stored in anaerobic condition (no oxygen) for 126 hours. Their red skins were then removed and the beans (with mucilage intact) fermented in the open air for 52 hours. The well balanced cup is layered with tropical fruit, ripe berries, black grapes and sweet caramel.