So much consideration and care went into these beans. First off the varietal, gesha, is known for being difficult to cultivate and producing low yields, but also for its exceptional flavor. But beyond the varietal, these beans were processed through a very experimental and time consuming process, detailed below.
Where its from
It's hard to read how this coffee was processed and not think you're reading about a fine wine. First, harvesting consisted of collecting 80% ripe + 20% over-ripe cherries. Then the beans were pre-fermented with pulp for 12 hours. Then pulped and placed to ferment for another 72 hours. Then they were washed and put to dry on raised beds inside a solar tunnel. Once the coffee reached humidity of 10.5% they were stored inside ECOTACT bags to allow for anaerobic stabilization, and for the flavors to consolidate. Quite a process. But once you taste this coffee, you'll agree with us that the extra work and care was worth it.