PRODUCER: Maryi Yaneth Ramos Guarnizo

LOCATION: El Triunfo, Tarquí, Huila

FARM: La Cañada

VARIETY: Gesha

PROCESS: Washed - depulped, dry fermented for 60 hours, rinsed, then dried in a parabolic solar dryer for a period of 13 to 20 days.

GRAPEFRUIT, CARAMEL CANDY, SILKY RASPBERRY

Maryi Vaneth Ramos Guarnizo is a second-generation coffee grower and part of the extensive Guarnizo coffee-producing family from Tarqui, in south-central Huila. She grows three varieties of coffee on her four-hectare farm, Finca La Cañada, working alongside her husband Dionel Guarnizo and cultivating on two and a half hectares, each of which is planted with approximately 4,500 coffee trees per hectare. Maryi has 7,000 Gesha and 7,000 Pink Bourbon trees.

Whole Bean / For Filter and Espresso

We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.