This Gesha coffee is produced by Café Granja La Esperanza in the Valle del Cauca region of Colombia at an altitude of 1,570–1,850 meters. It undergoes a unique Hybrid Washed process, involving a two-stage fermentation: 19–22 hours in whole cherry followed by 35 hours in parchment and mucilage. This method enhances the variety's signature floral and citrus characteristics. The cup features notes of jasmine, mandarin, and honey, with a light, tea-like body and a clean, structured profile.
Travas Clifton founded Modcup in 2013 and has built its reputation on experimental processing. Features include anaerobic fermentation, thermal shock washing, and co-fermentation with ingredients like dehydrated fruits or hops. These techniques produce intensely fruity, floral coffees that sit firmly on the adventurous end of specialty.
