Collection: All

The natural process adds rich complexity to the floral and fresh character Geisha coffees are known for.

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry

The innovative process creates a wild expression, with coffee juice added to an anoxic pre-fermentation before drying as a honey.

Our fourth year working with Gesha Village, pioneers in the ultra high end Ethiopian coffee industry

A floral and sweet honey processed Marsellesa, with a heavy dried fruit sweetness and a hazelnut finish.

Grown in a vibrant native forest, this floral and sweet honey lot’s process is rather unusual for Huehuetenango.

Each coffee in this pack has been fermented with a flavour addition, creating a very different expression than we are used to.

The mandarin and cinnamon lots are washed, creating a clear emphasis on the addition, while the passionfruit and mint lots have been processed using the honey method, creating a more subtle flavour adjunction.