This Gesha varietal coffee is produced by Daisy and Pepe Fallas in the Central Valley of Costa Rica at 1700 meters above sea level. Processed using the Red Honey method with a 25-32 day drying period, this coffee offers a complex flavor profile with notes of green apple, black tea, orange-like acidity, and cacao nibs. The Gesha variety is grown from DNA-certified seeds in nutrient-rich soil with ideal sunlight conditions. Every bean is hand-sorted by the family, resulting in exceptional clarity, fruitiness, and depth.
An award-winning Stockholm roastery and café known for direct relationships with producers and a roasting style that emphasizes clarity, acidity, and sweetness.
