This was a standout coffee for us last year, so we of course had to buy it again. The Geisha cherries are placed directly onto raised drying beds in volcano shaped formations, encouraging more fermentation and is left, unmoved, for 36 hours. After that, the coffee is spread over raised beds in medium-sized layers and is moved a few times per day for about 25 days. The resulting coffee is complex and bright, the fermentation adds new layers of flavor to the already vibrant Geisha Varietal, whilst allowing the innate character to still shine in the cup. This is one of the best coffees we have tasted from Costa Rica in recent years and is one not to miss.