Vietnam Bourbon Anaerobic Honey ESPRESSOTaste notes: A soft and sweet cup with hints of orange zest and vanilla. Macadamia and cashew in the cup with a touch of cocoa in the finish. The acidity is very mild making this a great choice for espresso with or without milk added. Brewed as espresso we find notes of Cherry, Hazelnut, and cocoa. Vuong Farm A 12 hectare farm at 1360 1520 masl in Lam Dong province not far from the town of Dalat. Here 33 year old Hiu Vng nh and his younger brother

gentle drying period produces a natural coffee that retains Geisha’s signature florals rather than developing the heavy fruit character of conventional naturals

After several months of harvest we blended these smalls batches of coffee into our first release of Kona geisha washed this summer

Every coffee comes from growers we work closely with

A powerful cup

Yemen was the first country to commercial cultivate coffee and this coffee comes from a region that has been producing coffee for at least 700 years

It’s important to note that we made sure

After selection and breeding work in East Africa for two decades (Read more about its early history in Africa Here) the variety made its way to CATIE in Costa Rica in 1955

Salvador obtained his seeds from his home country

and ginger notes

measured visually

April 7th 2020

Honey-processed coffee is a method of coffee processing where a certain amount of the coffee cherry's mucilage