Colombia Arrayan - washed gesha

About This Coffee

Henry Bonilla inherited El Arrayan after the passing of his father. Since a young age, he had been actively involved in the farm’s daily coffee work, which made taking over a smooth transition. Although El Arrayan had been a traditional farm, Henry pushed further by cultivating exotic varieties such as Gesha and by implementing modern processing techniques like anaerobic fermentations with traditional varieties such as Castillo. Selection & Preparation 1. Manual selection of ripe Gesha cherries 2. Submerged in water to remove floaters 3. Oxidation in cherry for 2 days (in bags)Fermentation & Depulping 4. Depulped dry to retain mucilage for second fermentation 5. Fermentation in tanks for 2 days 6. Light wash in fresh water for 10–15 minutes 7. Drying in a controlled room for 8 days until reaching 11% humidity