We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer: Dionel Chilito Lopez
Region: Buenos Aires, Pitalito, Huila
Varietal: Gesha
Process: Washed
Altitude: 1740 masl
 
 
Dionel Chilito Lopez owns the 10-hectare farm La Pradera, where he grows 3 hectares of coffee, including Gesha variety. Dionel is from a family of coffee producers, and his father gave him his first piece of land when he was still a teenager, where Dionel grew Caturra. After focusing on Caturra for many years, he received some positive feedback about Gesha and decided to switch his production to include this varietal. These days he has replaced his Caturra with Gesha trees, with very positive results!
 
He picks the coffee ripe, when they are dark red and depulps them the afternoon they are picked. After sorting them through azaranda, the cherries are dry fermented for 36 hours. He washes the coffee 2–3 times before putting them in parabolic dryers for 16–18 days.