This Geisha variety coffee from La Bandera farm in Santa María de Dota, Costa Rica, is processed using the Kenyan Process method. The cherries are depulped, then undergo double fermentation with cool water soaks to break down mucilage and refine acidity. The coffee is dried for 12 days on shaded raised beds. The processing yields lifted florals, crisp citrus, and refined sweetness, showcasing the variety's elegant floral and citrus-driven character with exceptional clarity and vibrancy.
Metric Coffee emerged in 2013 from a partnership between Darko Arandjelovic, formerly of Caffe Streets, and Xavier Alexander, an Intelligentsia roaster since 2009. Operating from the West Fulton neighborhood of Chicago, Metric roasts on a meticulously restored 1961 Probat drum roaster, maintaining equipment that speaks to the roastery's appreciation for craft and precision. The company's recent expansion with Milli by Metric in a century old Avondale building reflects Metric's growth while staying true to its focus on quality, consistency, and ecological mindfulness in every roasted batch.
