Mount Totumas / Karin De La Rosa / Milky Way Lot

Grown at 1,800 m in the cool cloud forests of Mount Totumas, this Gesha showcases precision in washed and extended fermentation processing. After harvest, cherries were depulped and fermented in fresh spring water for 48 hours, followed by an additional 24-hour extended fermentation in sealed containers.

The parchment coffee was then dried on indoor raised beds for 5–6 weeks under carefully controlled humidity. Final drying in a dehydrator for 72 hours preserved its sparkling aromatics and refined structure.

Cup profile:
Elegant and layered, with notes of citrus, stone fruit, and white florals, supported by subtle tea-like complexity and a crisp finish.

Body & Acidity:

• Body: Light, silky

• Acidity: Bright, citric, tea-like

Recommended brew method:
Best suited for V60, Kalita, or other pour-over methods to highlight its delicate florals and refreshing structure.