Crafted at Finca El Paraiso, Luna is a Gesha processed using a two-stage anaerobic fermentation—first in cherry, then pulped—guided by a bespoke Gesha yeast culture. Post-fermentation, the coffee undergoes a sealed thermal shock wash, locking in aromatics and elevating cup clarity.

In the cup, expect soft egg waffle sweetness, ripe blueberry, and the gentle florals of high mountain oolong. Silky texture, lifted acidity.

A standout lot selected for its poised fruit complexity and radiant floral expression.

Tasting Notes: Egg Waffle, Blueberry, High Mountain Oolong Tea

Producer - Samuel Diego Bermudez 

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!