Ben has visited coffee farms all over central and south america. So he took the best practices and seeds from top notch farms and adopted them in his farm, La Salsa. Salsa means sauce and he named it this way because the Geisha seeds in this farm are from seeds all mixed from many of these top notch farms he visited. He planted the farm in 2015 and had lots of struggles getting the farm off the ground - bad weather, bad luck, and a bit of neglect forced him to really ponder if he had it in him to commit to the kind of care and attention to detail that coffee farming requires. Thankfully, he decided to go all in on his farm, invest in better facilities and hire really strong people to help him.
The results speak for themselves. He broke through in 2021 and placed 5th in the Cup of Excellence. Then in 2022, he won the entire competition! Last year, he also finished third in the Cup of Excellence. Clearly, his coffee is truly special.
This coffee was washed using the traditional fermentation method. The cherries were floated and manually sorted, then the cherries were depupled and fermented in an open tank for 40 hours. The result is a beautiful expression of the variety, super clean and elegant.