Finca Isabel is located in the colony of Bolinda, which lies in a lush, steep mountain valley around 10 kilometres outside of the town of Caranavi.
At Finca Isabel, they hires pickers from the Bolinda community to carefully hand pick the coffee during the harvest. These pickers are trained to select only the very ripest cherries, and multiple passes are made through the farm throughout the harvest to ensure the coffee is picked at its prime.
After the coffee was delivered, it was placed into a floatation tank and all floaters were removed. Then the whole cherries goes straight into stainless steel for anaerobic fermentation of 48 hours. The whole cherries were then dried on raised beds in the sun and turned regularly to ensure it dried evenly.
The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested and then milled at the Rodriguez family’s brand new dry mill. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.
This gesha coffee is super duper sweet sweet sweeeeeeet! With red apple and white grape juicy notes, finish with lovely honey sweetness. The perfect coffee to enjoy with lovely evening sun.