Roasted 7/19 Geisha variety with anaerobic fermentation and thermal shock processing Variety: Gesha Process: Double fermentation thermal shock Country: Colombia Region: El Paraiso, Cauca Altitude: 1930 masl Producer: Samuel Diego Bermudez Tasting Notes: Egg waffle, blueberry, high mountain oolong tea Production Produced at Finca El Paraiso, Luna is a Gesha variety processed through anaerobic fermentation in cherry and pulped stages with a Gesha yeast culture. After fermentation, the coffee is sealed and washed with a thermal shock technique to fix aromatic precursors and enhance clarity. Roaster Notes The cup reveals notes of egg waffle, blueberry, and high mountain oolong tea, with a silky body and brilliant acidity. We selected this lot for its delicate balance of fruit complexity and vibrant floral aromatics.