COLOMBIA GESHA WASHED EL OBRAJE Experience:1 KILO BAG then 60 hours in cold

then 60 hours in cold storage to develop deep lactic complexity

and pineapple to form the fermentation base

and the comforting warmth of bakers chocolate dance on your palate

This Bolivia Natural taste of Cacao

COLOMBIA GESHA WASHED EL OBRAJE Experience:1 KILO BAG then 60 hours in coldFrom 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