This Geisha coffee is from Finca El Placer in Colombia, produced by Sebastian Ramirez at approximately 2100 meters altitude. The processing method combines 95% ripe cherries and 5% semi-ripe cherries, followed by a 48-hour anaerobic fermentation with CO2 injection at 18°C, a 48-hour submersion in water with oxygen pumps, drying in marquises at 40°C to 25% moisture over 20 days, further drying under polyshades, and stabilization in GrainPro bags for 15 days. The coffee features flavor notes of lavender, lychee, yuzu, and pink peppercorn.
Based in London, Nostos Coffee is a micro-roastery inspired by the Greek word for "homecoming." Their philosophy is to create a sense of comfort and connection through coffee. They roast in small batches, focusing on quality and the unique story behind each bean, aiming to bring a taste of home with every cup.
