Mount Totumas / Karin De La Rosa / Rosa’s Violeta Lot

Mount Totumas – Geisha Rosa’s Violeta

This rare natural cold-fermented Gesha is cultivated at 1,800 m in Mount Totumas’ unique cloud forest ecosystem. Whole cherries were pre-dried for 5 days before being sealed in bags and fermented in spring water for 10–15 days, developing deep fruit character and layered aromatics.

Drying continued on indoor raised beds for 7–8 weeks, with final dehydration for 80 hours to stabilize the flavor profile while maintaining brightness.

Cup profile:
Complex and fruit-driven, with rich red berry and tropical fruit notes, soft florals, and a gentle ferment-derived depth.

Body & Acidity:

• Body: Velvety, syrupy

• Acidity: Bright, wine-like, integrated

Recommended brew method:
Ideal for filter brewing to reveal its full aromatic range, or as a refined espresso for an intense, fruit-forward experience.