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and 3-6 Weeks for Highly Processed Coffees **
the processing center was built with a clear mission: give small-scale farmers in Acevedo access to world-class infrastructure and processing know-how they wouldn't otherwise have
the farm’s coffees have earned notable scores and accolades in national and international quality competitions
The idea to organize came from the need for financial aid for the community to continue the production of coffee and to provide for the other families in the town
Colombia - Finca El Diviso - Nestor & Adrián Lasso - Gesha - Thermal Shock Size:8oz and 3-6 Weeks for HighlyCountry: Colombia Region: Acevedo, Huila Farm: Finca El Diviso Producer: Nestor & Adrin Lasso Varietal: Gesha Process: Washed Thermal Shock + 60hr Anaerobic Fermentation Altitude: 1,850 MASL Cupping Notes: Fruit Loops, Apricot, Lychee, Eucalyptus, Jasmine, Red Licorice ** Rest: We suggest to let all of our coffees rest 12 14 days prior to sampling, and 3 6 Weeks for Highly Processed Coffees ** Good For: Pour Over, Auto Drip, Espresso Finca El Diviso
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