This is the last highly exclusive coffee from Felipe Contreras’ 2025 crop. The team at Finca Gascon continues to impress with their sustainable approach, rooted in family tradition from Felipe’s grandfather Gildardo, who dreamed of owning a coffee farm since childhood. Embracing permaculture principles, they integrate shade trees and natural irrigation while using regenerative methods like recycling fermentation lixiviates into compost. This Geisha is a hybrid washed and it goes through a double oxidization process, hence its name. The cherries are oxidized a first time on a fermentation pile for 48 hours, creating heat inside because of all the sugars oxidating. Then, to create a cleaner cup profile, the fermentation process is broken in two, meaning the cherries are depulped and oxidized for a second time, another 48 hours, after which they are washed and put to dry for 12 to 18 days.