In our Limited Release Rare series, we are excited to source and present the most unique and interesting coffees that the world has to offer. We are now proud to introduce the third in this series, with the El Zacatin Gesha, Special Process Natural, from producer Eduardo Fernandez-Restrepo in Antioquia, Colombia. Only the ripest cherries are selectively handpicked from this exclusive Gesha lot, which are then floated for additional quality sorting. The coffee is then placed into tanks for 24 hours of aerobic fermentation, followed immediately by sealing the tanks for 24 hours of anaerobic fermentation. Finally, the cherries are spread out onto raised beds for 30 days where they will dry until reaching a moisture content of 11%. This combination of processes has helped deliver an outstanding coffee. It is a compliment to producers like Eduardo who continue to extend the boundaries of process experimentation, searching for new and exciting ways to deliver unique lots. Cultivated from the parent plant of all South American Geshas, El Zacatin showcases everything that makes this variety so special. We are excited to go one step further by sharing it with you in the form of our first-ever Limited Release Rare Capsule. Utilising our compostable technology, which benefits from a coarser grind and longer brew time, this delicate coffee shines. With an elegant floral aroma and juicy sweet acidity, you’re left with some of the world’s best coffee at just the touch of a button. Notes of strawberry, cantaloupe melon, and botanicals.

In our Limited Release Rare series, we are excited to source and present the most unique and interesting coffees that the world has to offer. We are now proud to introduce the third in this series, with the El Zacatin Gesha, Special Process Natural, from producer Eduardo Fernandez-Restrepo in Antioquia, Colombia. Only the ripest cherries are selectively handpicked from this exclusive Gesha lot, which are then floated for additional quality sorting. The coffee is then placed into tanks for 24 hours of aerobic fermentation, followed immediately by sealing the tanks for 24 hours of anaerobic fermentation. Finally, the cherries are spread out onto raised beds for 30 days where they will dry until reaching a moisture content of 11%. This combination of processes has helped deliver an outstanding coffee. It is a compliment to producers like Eduardo who continue to extend the boundaries of process experimentation, searching for new and exciting ways to deliver unique lots. Cultivated from the parent plant of all South American Geshas, El Zacatin showcases everything that makes this variety so special. We are excited to go one step further by sharing it with you in the form of our first-ever Limited Release Rare Capsule. Utilising our compostable technology, which benefits from a coarser grind and longer brew time, this delicate coffee shines. With an elegant floral aroma and juicy sweet acidity, you’re left with some of the world’s best coffee at just the touch of a button. Notes of strawberry, cantaloupe melon, and botanicals.