Geisha Bouquet, Colombia 48hr Mossto Anaerobic Washed Geisha

• Lemon, Orange, Earl Grey, Jasmine
• Honey Sweetness, Tea-Like Body and Florals
• Bright, Acidic, Super Clean

Farm: Betania Farm

Variety: Geisha

Process: Mossto Fermentation Washed

1. Selective Harvesting

Only fully ripe Geisha cherries are handpicked to ensure uniform sweetness and optimal fermentation potential.

2. Floating & Cleaning

Cherries are immersed in clean water to remove under-ripe, damaged, or lightweightbeans. This guarantees that only the highest-density coffee proceeds to fermentation.

3. Must Preparation

A coffee must is prepared by fermenting cherry juice and mucilage extracted from a
previous batch.
This must is rich in native yeasts and sugars, enhancing aroma complexity.

4. Must-Driven Anaerobic Fermentation (48 hours)

The freshly harvested cherries are mixed with the must inside sealed tanks

5. Depulping

After fermentation, cherries are depulped carefully to avoid damaging parchment.

6. Washed Channel & Mucilage Removal

Coffee is washed using clean water until mucilage is removed, ensuring clarity and elegance in the final cup.

7. Slow Controlled Drying

Parchment coffee is transferred to raised beds and dried for 18–25 days, depending on weather conditions. Temperature and airflow are closely monitored to preserve the delicate floral structure of Geisha.

8. Stabilisation Phase

Once the beans reach 10–11% moisture, they are bagged and rested for 15–20 days to
stabilize internal humidity.

Elevation: 2000m

Tasting Notes: Lemon, Orange, Earl Grey, Jasmine

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

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