Coffee was picked at the perfect ripe stage, then summited into a fermentation for 48 hrs time frame, then we rinse it well and create the magics in during the drying. Duberneys drier has a roof completely dark that gave shadow to the coffee all the time. But the drier is place at the top of a mountain that has constant wind flow and makes this coffee to be a super slow shadow dried coffee. This taste you will feel is the perfect combination in between the pure GEISHA genentics and the mastermind of a high end process by Duberney. 

Duberney made the decision to produce Geisha coffee around the 2016’s, with the goal of having the best cup of coffee. In 2018 those dreams started to get the rewards, taking 2nd place in Cup of Excellence and being finalist in the Colombia Land of diversity contest by the FNC, then he noticed that all the hard work, the knowledge, the science applied, had been making a huge change for him and his family. 

Continuing his family’s coffee cultivation from the age of 17, Duberney has established himself as one of Colombia’s best and most consistent producers, known for his meticulous harvesting and coffee-processing protocols. When Duberney first tried planting the Geisha variety, almost no information and guidance was available yet he was determined to make it work. Rich stone-fruits and a gummy mouthfeel combine with all the floral and tea-like delicacies the Geisha variety has become known for in this masterclass from Duberney Cifuentes.