ABOUT ESTATE El Mirador focuses on cultivating high quality Gesha and Pink Bourbon. All fermentations at the El Mirador are carried out in dedicated fermentation tanks, and the drying racks feature a drawer-style design that allows for precise control over drying quality. For this Gesha lot, the cherries are rested in bags for approximately 12 hours before depulping, then fermented in tanks for about 36 hours. After fermentation, the coffee is washed and transferred to the drawer-style drying racks, where it is dried for about 12–15 days, depending on climate conditions, until the target moisture level is reached.