La Ponderosa, run by Dreyde Perez, has become known for its well-thought-out and carefully balanced experiments. By introducing anaerobic fermentation to its wet-processed Geisha, Dreyde sought to increase precision while reducing the variation that can occur during spontaneous fermentation.

For this microlot, the hulled coffee beans underwent 120 hours of fermentation. Rather than striving for a dramatic change in flavour, the goal was to stabilise the fermentation dynamics and control the aroma development with greater predictability.

The drying process was carefully managed over 12 to 15 days to preserve structural stability and prevent excessive expression of yeasty notes. The finished result exhibits a controlled fruit expression and a clear structure. The floral characteristics remain, supported by clarity and balance, illustrating how anaerobic fermentation can refine complexity while preserving the integrity of the variety.

A delicate coffee — geisha at its best. Expect elegant notes of jasmine, bergamot, cantaloupe melon, pomelo and apricot. Juicy and delicious!