Region: Huila Elevation: 1850 masl Variety: Geisha Process: Natural Notes: Strawberry liquor, floral, cherry, passionfruit, & silky About: The La Miel farm is located directly across the road from the coffee research and processing facility (named Casa Blanca)! This is where our Green Coffee Buyers, Mike, and Nile completed their coffee processing course earlier this year (Q Processing). The owner of Casa Blanca, and Colors of Nature, Felipe Ospina, is exceptionally knowledgable when it comes to processing coffee. He studied microbiology in university, completing his masters project on finding new strains of antibiotics in kelp! Felipe is only one of several Q processing instructors worldwide and so far has taught across Central and South America, Japan, China, and Taiwan! The La Miel Geisha was processed at Casa Blanca under the guidance of Felipe. One of the keys to its quality is Felipe's 'naturals house', a special shaded area for the controlled drying of natural and honey processed coffees. Rice husks are laid under the floor which absorb heat during the day and release it at night drying the coffee more evenly. The house also has plastic sheet walls allowing its temperature to be regulated during the day. Region: Huila Elevation: 1850 masl Variety: Geisha Process: Natural Notes: Strawberry liquor, floral, cherry, passionfruit, & silky About: The La Miel farm is located directly across the road from the coffee research and processing facility (named Casa Blanca)! This is where our Green Coffee Buyers, Mike, and Nile completed their coffee processing course earlier this year (Q Processing). The owner of Casa Blanca, and Colors of Nature, Felipe Ospina, is exceptionally knowledgable when it comes to processing coffee. He studied microbiology in university, completing his masters project on finding new strains of antibiotics in kelp! Felipe is only one of several Q processing instructors worldwide and so far has taught across Central and South America, Japan, China, and Taiwan! The La Miel Geisha was processed at Casa Blanca under the guidance of Felipe. One of the keys to its quality is Felipe's 'naturals house', a special shaded area for the controlled drying of natural and honey processed coffees. Rice husks are laid under the floor which absorb heat during the day and release it at night drying the coffee more evenly. The house also has plastic sheet walls allowing its temperature to be regulated during the day.

Region: Huila Elevation: 1850 masl Variety: Geisha Process: Natural Notes: Strawberry liquor, floral, cherry, passionfruit, & silky About: The La Miel farm is located directly across the road from the coffee research and processing facility (named Casa Blanca)! This is where our Green Coffee Buyers, Mike, and Nile completed their coffee processing course earlier this year (Q Processing). The owner of Casa Blanca, and Colors of Nature, Felipe Ospina, is exceptionally knowledgable when it comes to processing coffee. He studied microbiology in university, completing his masters project on finding new strains of antibiotics in kelp! Felipe is only one of several Q processing instructors worldwide and so far has taught across Central and South America, Japan, China, and Taiwan! The La Miel Geisha was processed at Casa Blanca under the guidance of Felipe. One of the keys to its quality is Felipe's 'naturals house', a special shaded area for the controlled drying of natural and honey processed coffees. Rice husks are laid under the floor which absorb heat during the day and release it at night drying the coffee more evenly. The house also has plastic sheet walls allowing its temperature to be regulated during the day. Region: Huila Elevation: 1850 masl Variety: Geisha Process: Natural Notes: Strawberry liquor, floral, cherry, passionfruit, & silky About: The La Miel farm is located directly across the road from the coffee research and processing facility (named Casa Blanca)! This is where our Green Coffee Buyers, Mike, and Nile completed their coffee processing course earlier this year (Q Processing). The owner of Casa Blanca, and Colors of Nature, Felipe Ospina, is exceptionally knowledgable when it comes to processing coffee. He studied microbiology in university, completing his masters project on finding new strains of antibiotics in kelp! Felipe is only one of several Q processing instructors worldwide and so far has taught across Central and South America, Japan, China, and Taiwan! The La Miel Geisha was processed at Casa Blanca under the guidance of Felipe. One of the keys to its quality is Felipe's 'naturals house', a special shaded area for the controlled drying of natural and honey processed coffees. Rice husks are laid under the floor which absorb heat during the day and release it at night drying the coffee more evenly. The house also has plastic sheet walls allowing its temperature to be regulated during the day.