Noa is a Gesha variety coffee processed using an inverted method. Whole cherries undergo a 24-hour submerged fermentation in a medium enriched with enzymes and yeast, allowing for a controlled infusion of floral and fruity compounds. After pulping and washing, the parchment is dried slowly in UV-free dark rooms. This process results in a cup characterized by refined fruit clarity, delicate acidity, and an integrated body.
Founded by Yanyi Xu, a micro roastery based in North London. Known for a gentle roasting style that preserves origin characteristics, with a strong focus on Ethiopian micro lots (floral, jasmine, bergamot profiles) and, unusually for the UK, one of the largest selections of Chinese Yunnan micro lots.
