Say hello to Luna. She's named for Diego's daughter, and just like her sister, Letty, delivers a geisha unlike any other.

The intensity found in the cup begins with the deliberate harvesting of nearly over-ripe geisha cherry with high sugar concentration in the fruit.

An ozone bath to sterilise and a 12hr oxidation begin the process. The team at El Paraíso then depulp the coffee and transfer the seeds to a sealed stainless steel bioreactor where it ferments in a bath of cherry pulp distillate inoculated with strain of yeast used in with Diego's signature thermal shock method to lock in flavour, before gentle drying in El Paraíso's air condenser drying system.

Intense and fragrant—a nose of rose & lemon verbena leads to grape bubblegum, Turkish delight, strawberry milkshake and a sweet finish of berry jam.