Bolivia Gesha Natural drop-store Processed through a 144-hour fermentation

Processed through a 144-hour fermentation and oxidation in GP bags

Kiamugumo AB comes from the Kiamugumo Factory in Kirinyaga

The tins are fully reusable and perfect for your coffee bar

Though the farm was founded in 1945

Bolivia Gesha Natural drop-store Processed through a 144-hour fermentationFrom La Asunta, Bolivia, this natural Gesha coffee from Finca La Asunta showcases the dedicated craftsmanship of farmer Juan Carlos Huanca. Carefully harvested between June and September, each bean undergoes meticulous processing at Latabol mill, resulting in complex notes of blueberry, cacao, raspberry, and delicate rose like florals. This coffee reflects Juan's unwavering commitment to sustainability using coffee cultivation to restore biodiversity