High-mountain Geisha grown at 2,400 masl in volcanic soils under native shade, then carefully washed with a 32-hour fermentation and 10 days’ raised-bed drying. Julio farms with Andean principles of Ayni and Minka  reciprocity and community effort. crystalline florals, clean citrus, and white-peach sweetness. A delicate coffee from Julio which gets even better as it cools down.