Costa Rica La Bandera Gesha

We've been working with La Bandera in different capacities for years, so this is a special coffee in many respects.

La Bandera, long known for exquisitely executed honey and natural processed lots, has started playing with what they are calling a "Kenyan washed" protocol. After harvest, the cherries were depulped and rested overnight in open steel tanks. The first fermentation and wash began the next morning, with cool, clean water poured over the parchment and drained after several hours. A second soak followed, longer and colder this time, encouraging a deeper breakdown of remaining mucilage and refining the acidity. Once fully washed, the coffee was dried for 12 days on shaded raised beds, turned hourly to protect the integrity of the variety’s delicate floral and citrus-driven character.

The Kenyan Process, known for its double-fermentation structure, is celebrated for producing exceptionally clean, vivid, and expressive coffees. Through this process, farm operator Diego Hidalgo produced a coffee exploding with florals, bright citrus, and a refined sweetness.