Level - Limited

Geisha – La Palma y El Tucán | Lactic Fermentation

Discover a rare Geisha release from La Palma & El Tucán, an innovator in regenerative coffee. This nano-batch opens with vivid raspberry and blackberry, woven with aromatic herbs, and supported by a silky body and lively acidity - a testament to lactic fermentation and extended drying. Its delicate citrus and floral accents round out an experience of structural clarity and complexity, rooted in biodiversity-rich terroir.

Process: CONTROLLED LACTIC FERMENTATION: After an initial stabilisation, the cherries undergo a 93-hour fermentation followed by an additional 24 hours of mucilage fermentation. Drying is carried out on raised beds (1,117 h) and completed with mechanical drying (64 h). The result is a complex, sweet, and aromatic cup that reflects the vibrant character of Colombian Geisha.

Expect notes of Raspberry, Blackberry, Aromatic Herbs

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 6-10 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 10). 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.