Colombia Geisha Semi Washed Beer Yeast Experience:1 KILO BAG building complexity before entering a

building complexity before entering a controlled 60-hour anaerobic phase that develops its signature structure and clarity

the parchment dries slowly for 25–27 days across raised beds and mechanical dryers

This culture is then enhanced by fermenting with passion fruit

the station was founded by brothers Asefa and Mulugeta Dukamo

maintaining Brix above 6 and pH above 4

Colombia Geisha Semi Washed Beer Yeast Experience:1 KILO BAG building complexity before entering aThis Geisha from El Sendero in Cajibio, Cauca is a semi washed lot that embodies elegance and precision. Grown and produced by Andrs Martnez with meticulous fermentation steps using beer yeast and carefully staged drying, the cup radiates with clarity and vibrancy. The first sip greets you with a lively brightness, carrying the crisp herbal tones of lemongrass and the soft floral lift of lavender. As it develops, notes of juicy peach unfold, balanced