A washed Gesha from Henry Bonilla’s ‘Finca El Arrayan’ in Huila, Colombia. This is a classically lush, floral and complex Gesha, thanks to the meticulous processing through fermenting in water, then sealing in bags for two days before removing skin and keeping mucilage for an extra two-day fermentation, before finally being cooled and dried. We tasted tropical fruits and florals whilst hot, shifting towards a distinct pineapple expression alongside candysweet strawberries, violet and raspberry as it cooled!
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 2.12.2025.
This coffee is 125g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.