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 the 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 spead 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. For this Beans Edition of Limited Release Rare 003, we’ve opted for a longer filter roast, to draw out the sweet, tropical notes and juicy body from this exceptional coffee. This Gesha shines with an elegant, floral aroma and notes of strawberry, cantaloupe and botanicals. Elegant floral aroma and juicy sweet acidity. Look for notes of strawberry and cantaloupe, with elegant botanicals throughout.

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 the 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 spead 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. For this Beans Edition of Limited Release Rare 003, we’ve opted for a longer filter roast, to draw out the sweet, tropical notes and juicy body from this exceptional coffee. This Gesha shines with an elegant, floral aroma and notes of strawberry, cantaloupe and botanicals. Elegant floral aroma and juicy sweet acidity. Look for notes of strawberry and cantaloupe, with elegant botanicals throughout.