In one of the most limited releases we’ve done yet, we bring you the G.X.O. Produced by Cafe Granja la Esperanza at their Cerro Azul farm in the Cauca Valley, and first debuted on the world stage by our own Lex Wenneker at the 2018 WBC’s. Named Gesha X.O. for its distinct cognac notes, this X.O. process refers to an extended fermentation of 48 hours in a controlled environment - staying below 25 degrees celsius - before being mechanically dried for a further 48 hours. This long aerobic fermentation produces some incredible intensity and complexity, which is only amplified by a long resting period.Packaged in a hand-painted glass bottle, shipped from 05-08-2024. For more information about this coffee and its story, please click here.

In one of the most limited releases we’ve done yet, we bring you the G.X.O. Produced by Cafe Granja la Esperanza at their Cerro Azul farm in the Cauca Valley, and first debuted on the world stage by our own Lex Wenneker at the 2018 WBC’s. Named Gesha X.O. for its distinct cognac notes, this X.O. process refers to an extended fermentation of 48 hours in a controlled environment - staying below 25 degrees celsius - before being mechanically dried for a further 48 hours. This long aerobic fermentation produces some incredible intensity and complexity, which is only amplified by a long resting period.Packaged in a hand-painted glass bottle, shipped from 05-08-2024. For more information about this coffee and its story, please click here.