Intense, but elegant. Funky, but floral. Dense, but light-bodied. A geisha from El Salvador made sorta in the same style as a wine from Beaujolais. Cherries for our latest Special Release were forest-grown in volcanic soils, handpicked, floated, and placed whole inside stainless steel tanks. To displace oxygen and initiate fermentation, the tanks were filled with CO2 every 3hrs for 72hrs and then left for a further 24hrs to concentrate flavour and preserve the geisha's natural sugars. After the 96hr fermentation, coffee was slowly dried over 21 days in 3 controlled phases: 1. First, in the sun on raised patio beds for 5 days. 2. Then on the low shaded tiers of raised beds for another 5 days 3. And finally, on the top tier of raised beds for 10 days. The result is old world complexity and new world funk. Dank tropical fruit flavours of mango, fig, and peach are enhanced by a floral honey finish and lush melted choc mouthfeel. - Farm: Fincas Los Naranjos - Region: Sonsonate, Santa Ana - Variety: Geisha - Altitude: 1450-1700masl - Cupping Score: 86.5 - Process: Ripe forest-grown cherry is floated & cleaned then placed in tanks where CO2 at 20 PSI is injected for 5mins. This repeats every 3hrs over 72hrs with fermentation complete at 96hrs. Coffee is dried in 3 stages over 21 days. - Cupping Notes: Intense, but elegant. Funky, but floral. Mango & fig, melon & honey. - Brew Notes: Coating guava and peach shots. Juicy tropical punch & orange filters. Caramello Bear capps.

Intense, but elegant. Funky, but floral. Dense, but light-bodied. A geisha from El Salvador made sorta in the same style as a wine from Beaujolais. Cherries for our latest Special Release were forest-grown in volcanic soils, handpicked, floated, and placed whole inside stainless steel tanks. To displace oxygen and initiate fermentation, the tanks were filled with CO2 every 3hrs for 72hrs and then left for a further 24hrs to concentrate flavour and preserve the geisha's natural sugars. After the 96hr fermentation, coffee was slowly dried over 21 days in 3 controlled phases: 1. First, in the sun on raised patio beds for 5 days. 2. Then on the low shaded tiers of raised beds for another 5 days 3. And finally, on the top tier of raised beds for 10 days. The result is old world complexity and new world funk. Dank tropical fruit flavours of mango, fig, and peach are enhanced by a floral honey finish and lush melted choc mouthfeel. - Farm: Fincas Los Naranjos - Region: Sonsonate, Santa Ana - Variety: Geisha - Altitude: 1450-1700masl - Cupping Score: 86.5 - Process: Ripe forest-grown cherry is floated & cleaned then placed in tanks where CO2 at 20 PSI is injected for 5mins. This repeats every 3hrs over 72hrs with fermentation complete at 96hrs. Coffee is dried in 3 stages over 21 days. - Cupping Notes: Intense, but elegant. Funky, but floral. Mango & fig, melon & honey. - Brew Notes: Coating guava and peach shots. Juicy tropical punch & orange filters. Caramello Bear capps.