At Finca Tres Esquinas in Planadas, Tolima, Albeirson Prada Devia continues a three generation family legacy of coffee farming. Through disciplined picking, precise fermentation, and thoughtful drying, he produces a washed Gesha that is clean and vibrant. Albeirson is meticulous when it comes to processing his coffee. It all starts with a careful selection of just the ripe cherries, made possible by the training he provides his workers. For this Gesha lot, the process includes flotation, and in cherry fermentation for 42 to 48 hours. The cherry undergoes a dry depulping with no water, and a secondary fermentation for another 42 to 48 hours. The coffee is then washed with a single pass to leave a small amount of mucilage on the beans. Drying under Marquesinas for 15 days completes the process. PROCESS: W REGION: P ELEVATION: 2 VARIETAL: S CUP: L ROAST: F