COLOMBIA GESHA WASHED EL OBRAJE Experience:1 KILO BAG and pineapple to form the

and pineapple to form the fermentation base

then 60 hours in cold storage to develop deep lactic complexity

This exceptional coffee

bursting with notes of strawberry

Exclusively created for Luminous by Shady and Elias Bayter

COLOMBIA GESHA WASHED EL OBRAJE Experience:1 KILO BAG and pineapple to form theFrom the high altitude slopes of Tangua, Nario, this Washed Geisha from El Obraje produced by Pablo Andrs Guerrero is the result of two decades of vision, experimentation, and deep rooted passion. At 2,200 masl, the cool climate and volcanic soil shape this vibrant Geisha, which undergoes a meticulously layered washed process involving dual phase fermentation: 36 hours anaerobic in cherry, followed by 12 hours in mucilage. After careful depulping and