Manhattan - El Recreo

Diego and Fernando, who had primarily focused on commodity coffee, recently ventured into specialty coffee production in Santa Barbara. Alongside their fertilizer business, they decided to invest in coffee varietals to offer high-quality, specialty-grade lots. Among them is this exquisite Geisha, processed using traditional washing methods. After a 20-hour fermentation period, the cherries were pulped, washed, and dried on raised beds for approximately 20 days.