José Edwin is a young producer with big dreams. Working under his father's mentorship, he purchased Finca La Manoa and is already making waves with innovative processing techniques. For this Geisha lot, he double fermented the coffee in order to develop and balance the florals and acidity, then double washed it for clarity. The result is a super clean cup with zesty tangerine and lime brightness and a bouquet of florals along with notes of fresh white grape and blackberry.