The Geisha is simply too good. We recently had Andres Martinez's Geisha on our menu, and once it ran out, we were ready to move on to other coffees like we always do. Then he sent us his fresh crop, and we were ruined. From El Sendero in Cauca, Colombia, Andres' thoughtful processing helps make this already dynamic coffee shine. He takes it through four unique fermentation phases involving yeasts and lactic bacteria to highlight the coffee's inherent profile. In the cup expect sweet purple grape and raspberry paired with bergamot and floral complexities.
