Gesha natural CM

Sebastián uses natural, washed and honey processes and all varieties undergo carbonic maceration. He utilises a microbiology lab to develop innovative and exotic coffees. El Placer has a sustainable approach to farming, avoiding herbicides and removing weeds every 2 months. They prioritise soil health, which results in healthy plants and noticeably translates to the cup level. Sebastián also supports Bienestar Animal, a foundation that cares for abandoned animals and has adopted several rescued animals, giving them a new home at his farm.

Step 1: Harvest and sort cherries, ensuring that 95% are ripe and 5% are semi-ripe.

Step 2: Place selected cherries in 200-liter tanks and anaerobically process them with CO2 for 280 hours at a constant temperature of 18°C, adding 5 liters of coffee juice harvested from a previous maceration of coffee cherries, resulting in the degradation of matter by 20%.

Step 3: Beans dried in two phases: first in a canopy-controlled environment at 40°C and 25% humidity for approximately 15 days.