This coffee is a Geisha variety from Finca La Parada in the Arenosa region of Huila, Colombia, produced by Alberto Martinez and family. It is an Anaerobic Natural processed coffee, which involves fermenting the beans in sealed containers before drying. The coffee offers intense and complex flavors of mature mango and floral violet, with a dense and layered body. While typically Geisha coffees are associated with filter brewing, this lot was specifically roasted and prepared for espresso extraction.
Vaga Bon Café roasts from a facility in Lavaux and runs a cafe in Lausanne's Flon district, founded by travelers with a philosophy inspired by the vagabond spirit of discovery. They source unique and interesting coffees from their journeys around the world, both literal and figurative. Their mission is to share these global coffee discoveries and the stories behind them.
