■ESMERALDA Washed Cabaña Arriba 91S

This lot was fermented in the water after depulping, then finished by removing the mucilage, applying a Washed process, and then dried on the patio for 20 days. It has a Floral aroma, Citric acidity, and mild sweetness reminiscent of Sugar Cane. This cup has a refreshing taste, characteristic of a typical Washed process.
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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.

■BAMBITO Natural Trailblazing

This lot was named “Trailblazing,” meaning pioneer because it is an “innovative coffee that is fermented but has a signature clean taste of Geisha.” The cherries are dried on the raised bed after fermentation in a bag with yeast. It has floral aromas of rose and magnolia and fruity acidity. The mixture of cleanliness and pleasant taste is derived from the processing method.
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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.

■JANSON Washed Los Alpes Lot108

Los Alpes has a vast temperature difference between day and night. The farm has many shade trees to protect coffee cherries from rapid temperature changes. It was anaerobically fermented for 72 hours after removing pulp and mucilage. It has an elegant aroma reminiscent of Lavender and a sweet acidity like Mandarin Orange with a slight impression of the spice.
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■Rocky Mountain Natural Lot32

The farm owner, Mr. Allan, is a professional refiner and manages the refining at several farms. The coffee he refines, including the Rocky Mountain, is highly rated at BOP. The coffee has a gorgeous aroma and citric acidity, the signature of Geisha, as well as a well-balanced sweetness and acidity reminiscent of various fruits brought out by the meticulous processing method.
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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.

■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.

■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.