Colombia La Cabana Geisha, Anaerobic Fermentation

Wow, this is special. A heady mix of whisky, blood orange and cinnamon.

La Cabaña is part of the Perez family business, Alma Del Huila, based in El Agrado in Colombia's Huila department. The farm is headed by Gilberto Perez, and his son Danilo has taken up the mantle of producing more experimental lots, drawing on his experience in processing and fermentation.

This is a double whammy: naturally complex Geisha cherries combined with an 80-hour anaerobic fermentation. The result is a super complex, intriguing cup for true coffee aficionados.

Tasting notes: Whisky, blood orange, cinnamon
Roast: Medium
Variety: Geisha
Process: 80-hour anaerobic fermentation
Region: El Agrado, Huila, Colombia

How to brew it: Filter or pour-over is the best way to explore its layered flavours. Try it black before adding anything.

Always freshly roasted: Every bag we send out is freshly roasted, so you get the full flavour and aroma, not coffee that's been sitting on a supermarket shelf.

1kg packs are available as whole bean only.