Colombia – Finca La Reserva


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We are excited to brew up our newest addition to the lineup, a 96 hour fermentation anaerobic honey geisha from producer Juan Felipe.
Geisha coffees are one of the most highly coveted varieties in the world, valued for its incredibly distinct flavor profile that includes delicate floral notes and tea-like character.
The honey process lies between the natural and washed process. Similar to the washed process, coffee cherries are depulped. However, in the honey process some fruit is kept on the beans in the drying process. The result is usually a coffee retains some fruitiness and sweetness – like a natural – but with a cleaner profile and less fermented flavors – like a washed coffee. Larz took a light roast approach on this one, resulting in a cup filled with berry jam, lavender, and bergamot.