Originally discovered in the Gesha village of Ethiopia, this coffee variety was later introduced to Panama and has since thrived in Colombia.

Our long time partner - Raw Material, famous for their "water-pillow" technique, creates a 48 hours anoxic environment for fermentation to begin. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment.

Anoxic Natural

The coffee is dried in cherry on raised beds for between 4 to 5 weeks. The raised beds ensure optimum circulation of airflow, assisted by the cherry being turned every 30 minutes of the duration of its drying!

Notes of pink guava, stone fruits and osmanthus oolong tea