PRODIGAL- Finca La Pradera Gesha

This coffee is chock full of blueberry, plum jam, and soft florals.

This coffee fermented in cherry for 24-48 hours, followed by de-pulping in a "demucilaginator" machine, leaving some of the mucilage intact. Then it moved to a greenhouse structure to dry for 15-20 days.

Brother farmers Luis Enrique and Robinson Cuellar spearhead La Pradera. Luis Enrique handles the agronomy while Robinson specializes in post-harvest processing. Their biggest crop is pink bourbon, but they also grow geisha, caturra, and pacamara.

Process: Washed

Region: Huila, Colombia

Variety: Geisha