A producer from our Peak Subscription last year. This is our second season working with Chevas Coffee Estate and we are excited for what is coming. Only founded in 2016, Producer José Luis Chevas has already been producing some fantastic lots. His grandfather, Luis Víctor Chevas, first started farming potatoes and onions and it was only 1996 when he began to really get serious with coffee production. Inspired by his grandfather's work at the age of 18, José began to work in the world of coffee. We are excited to be working with José in the next season as he continues his journey of quality and innovation. This Geisha underwent a distinctive washed process designed to enhance aromatic intensity while preserving clarity. After depulping, the parchment was fermented in mosto—a juice derived from previous coffee fermentations allowing the mucilage to interact with a rich microbial environment that deepened complexity and amplified sweetness. Following this fermentation stage, the coffee was immersed in clean water for 48 hours to gently remove the remaining mucilage and stabilize the profile, ensuring precision and cup transparency. Drying was completed in our Dark Room, where temperature and humidity were carefully controlled until the coffee reached its optimal moisture level. This gradual dehydration preserved delicate floral notes while refining the structure of the cup. The result is a vibrant and layered washed Geisha, with lifted florals, structured acidity, and a polished, elegant finish.

A producer from our Peak Subscription last year. This is our second season working with Chevas Coffee Estate and we are excited for what is coming. Only founded in 2016, Producer José Luis Chevas has already been producing some fantastic lots. His grandfather, Luis Víctor Chevas, first started farming potatoes and onions and it was only 1996 when he began to really get serious with coffee production. Inspired by his grandfather's work at the age of 18, José began to work in the world of coffee. We are excited to be working with José in the next season as he continues his journey of quality and innovation. This Geisha underwent a distinctive washed process designed to enhance aromatic intensity while preserving clarity. After depulping, the parchment was fermented in mosto—a juice derived from previous coffee fermentations allowing the mucilage to interact with a rich microbial environment that deepened complexity and amplified sweetness. Following this fermentation stage, the coffee was immersed in clean water for 48 hours to gently remove the remaining mucilage and stabilize the profile, ensuring precision and cup transparency. Drying was completed in our Dark Room, where temperature and humidity were carefully controlled until the coffee reached its optimal moisture level. This gradual dehydration preserved delicate floral notes while refining the structure of the cup. The result is a vibrant and layered washed Geisha, with lifted florals, structured acidity, and a polished, elegant finish.