Sey - Alejandro Renjifo

This washed Gesha coffee, cultivated by Alejandro Renjifo in San Agustín, Huila, Colombia, is a testament to his dedication to quality and innovation. Grown at 1,800 meters, the cherries are hand-picked at peak ripeness, floated to remove defects, de-pulped on the day of harvest, dry fermented for 35 hours, and dried on raised beds for 30 days. The result is a cup with intoxicating floral aromas, ripe berries, lychee, and peach, showcasing articulated acidity and delightful sweetness.