GESHARY COFFEE

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New coffee have been released.

2024/2/29 Menu

■ESMERALDA Washed Reina 31S

After depulping, it was fermented for 6 hours and then moved to the raised beds for 27 days. In addition, it was dried for 8 hours on the patio. You can enjoy the elegant aroma reminiscent of Jasmine, the vibrant acidity like Grapefruit, and the sweet texture reminiscent of Milk Chocolate.
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■FOREST Natural GEISHA CLOUDS

This lot was named “GEISHA CLOUDS” because its characteristic flavor feels like really touching the sky. After 72 hours anaerobic fermentation, it was dried slowly and carefully on the raised beds. It has a good balance of the acidity, reminiscent of Hassaku, and bitterness, also has the gentle sweetness along with texture of Dark Chocolate. This is very distinctive cup with the long length of sweety spice like Cinnamon.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

New coffee have been released.

2024/2/15 Menu

■ESMERALDA Natural Caballeriza 5ASN

Coffee cherries were fermented in a tank for 67 hours, dried for 28 days on the raised beds, and then dried for 10 hours on the patio. This cup has an elegant aroma reminiscent of Jasmine, juicy acidity like Orange, and a pleasant sweetness. The careful drying method resulted in a clean cup.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

New coffee have been released.

2024/2/8 Menu

■ELIDA Honey Loma

The coffee cherries grown in the blessed terroir were refined by the traditional Honey process. They were dried on raised beds with mucilage for 14 days after depulping. As a result, it is an impressive cup with a sweet aroma reminiscent of Plumeria, sweet acidity like Green Apple, and a sweet texture like Maple Syrup.
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■Altieri Special Ale DFS

This lot was dried on raised beds for four days to reach the ideal moisture level first, then anaerobically fermented for four days, and slowly dried for 35 days. This cup is extremely clean, with colorful flavors from fermentation. You can enjoy a floral aroma on the top note, juicy acidity reminiscent of various fruits, and outstanding sweetness with a long aftertaste.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

New coffee have been released.

2024/2/1 Menu

■Own farm HACIENDA COPEY Honey ITADAKI Lot53

HACIENDA COPEY has won the COE twice in the past. Growing coffees in the unique terroir, where various plants grow under the microclimate with vast temperature differences. Establishing new wet and dry mills enables us to conduct the entire procedure till we export to ensure the highest quality.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

New coffee have been released.

2024/1/18 Menu

■ELIDA Natural Lot16

El Burro Estate has a cooler climate, which lasts longer than other estates owned by the Lamastus family, and the coffee cherries grown here ripen slower. For this lot, only the fully ripened cherries are carefully harvested and dried on raised beds for 20 days. The cup has a refreshing aroma like Lemon Grass and a sweetness and acidity reminiscent of Tropical Fruits.
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※We adjust our recipes every morning to ensure our customers enjoy the best quality coffee. Therefore, we may change the menu without notice. We appreciate your understanding in advance.

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