Letty is named for Diego's daughter, but she needs no introduction. Simply welcome one of the most elegant and fragrant coffees you'll ever taste. There are many geishas out there, but Letty is prepared with a specific yellow geisha that's been grafted onto rootstock for the last six years to retain genetic consistency and quality with every harvest. The real magic is in the processing. Diego's team in Cauca, Colombia start with ripe, sterilised coffee cherry. This is fermented in a stainless steel tank for 60hrs at 18°C, then depulped and placed back into a bioreactor with its own mucilage as well as a lactobacillus strain that drives a distinct tropical note during a second 48hr fermentation. Diego's signature thermal shock then locks in the flavour. Beautiful and sweet–expect a bouquet of peach skin, rose & jasmine, a palate of passionfruit, dried mango, ripe strawberry, and an endless candy finish.