12 in stock · 19 total
Geisha from Colombia's high-altitude Nariño region with jasmine aromatics, green grape, and blood orange brightness.
Colombian Geisha with thermal shock fermentation yields vibrant peach, mango, and tropical fruit.
Anaerobic co-fermented Colombian Caturra with wine yeast and dehydrated grapes delivering concentrated sweetness and saturated fruit.
Anaerobic-fermented Geisha with violet florals, white peaches, and white tea clarity across all temperatures.
Colombian Maragogype with nitrogen-flushed nuruk anaerobic fermentation yields maraschino cherry, grape gummy, and rum cake complexity.
Geisha-varietal natural with 70-hour anaerobic fermentation delivers creamsicle and tootsie roll intensity.
Advanced fermentation with yeast inoculation creates orange creamsicle, tootsie roll, and Frosty-like sweetness.
Naturally low-caffeine Laurina from Colombia's highest farm, fermented anaerobically for complexity.
Colombian field blend fermented with strawberries for bright, floral strawberry and chocolate notes.
Geisha varietal from Colombia's high-altitude Cauca region, processed with double anaerobic fermentation and thermal shock for white peach and jasmine notes.
Cinnamon and maple sweetness with baking spice complexity from innovative anaerobic fermentation.
Colombian anaerobic fermentation yields candied lime, violet, and rose in this experimental microlot.
Colombian Java varietal with cherry oxidation and anaerobic fermentation delivers fruit-forward intensity.
Colombian Pink Bourbon fermented with rose petals for floral perfume and tea-like clarity.
Rare Ethiopian Wush Wush variety grown in volcanic Colombian highlands, anaerobic-fermented for bright grapefruit and chamomile complexity.
Anaerobic Colombian Geisha with 48-hour natural fermentation delivers powerful wine-like intensity.
Geisha variety fermented with proprietary yeast and watermelon co-ferment yields florals, bergamot, and stone fruit.
Washed Castillo co-fermented with lychee and yeast—sweet, fruity, and floral with balanced cherry and white grape notes.
Fresh watermelon co-ferment with yeast—light, natural, and refreshingly direct.