Our newest coffee is a darling of processing ingenuity, showcasing the high points of the geisha varietal's complexity and sweetness. Huver Castillo is a third-generation coffee grower and his farm El Paseo has been in the family for over 20 years. His carefully raised coffees are processed with a two-stage fermentation. The second stage sees the pulped coffee moved to steel tanks for 210 hours of anaerobic fermentation with beer hops and sugarcane juice. The long, slow fermentation produces an enhanced florality that reminds us of elegant orange blossoms and refreshing shiso leaf. Once rested, this coffee mellows into a smooth tangerine sweetness with delicate tea and floral overtones.
