About

A striking Gesha shaped by experimental, extended fermentation processing. Aromatic floral notes are layered with confectionery-like sweetness and a delicate, soft mouthfeel. El Paseo is a Geisha from Narino, Colombia. A two-stage, experimental processing method begins with a 96-hour fermentation with the coffee cherries whole, before being inoculated with sugarcane-washed lager yeast for the second ferment. The result is a flavour profile led by aromatic florals, layered with confectionery-like sweetness and soft fruit notes. This is a coffee that reflects both precision in processing and a willingness to push the boundaries of what's possible in speciality coffee. Coffee will be sent out in our mailer bags.