gesha

Gesha Beans Subscription

Our current subscription whole beans from our Gesha genre, rotated monthly. Available in filter roast.

The best way to experience the ever-changing, seasonal flavour palette of specialty coffee, with perfectly roasted filter or espresso beans shipped directly to your door.

  • 10% discount on all subscription beans
  • Fresh, seasonal coffee with a rotating monthly selection
  • Convenient delivery straight to your door
  • Flexible delivery frequency with no fixed subscription terms

              

    Current - Inmaculada Anaerobic Gesha

    An exceptional Gesha from Inmaculada, grown at 1,700-2,000 MASL, undergoing anaerobic natural processing, displaying a unique tropical and citric profile.

    Grown in Pichindé, Valle del Cauca, a region encircled by the Farallones National Park, this coffee reflects the culmination of ideal growing conditions and the Holguin Ramos family's deep-rooted experience in sustainable agriculture.

    The anaerobic natural process begins with the careful selection and cleaning of cherries. The beans are then placed in drying houses which use a vacuum system for controlled fermentation. Over a period of 20 days, the coffee undergoes a precise drying regimen, resulting in a cup that stands out for its clarity, vibrancy, and complexity.

      Gesha Beans Subscription

      Our current subscription whole beans from our Gesha genre, rotated monthly. Available in filter roast.

      The best way to experience the ever-changing, seasonal flavour palette of specialty coffee, with perfectly roasted filter or espresso beans shipped directly to your door.

      • 10% discount on all subscription beans
      • Fresh, seasonal coffee with a rotating monthly selection
      • Convenient delivery straight to your door
      • Flexible delivery frequency with no fixed subscription terms

                  

        Current - Inmaculada Anaerobic Gesha

        An exceptional Gesha from Inmaculada, grown at 1,700-2,000 MASL, undergoing anaerobic natural processing, displaying a unique tropical and citric profile.

        Grown in Pichindé, Valle del Cauca, a region encircled by the Farallones National Park, this coffee reflects the culmination of ideal growing conditions and the Holguin Ramos family's deep-rooted experience in sustainable agriculture.

        The anaerobic natural process begins with the careful selection and cleaning of cherries. The beans are then placed in drying houses which use a vacuum system for controlled fermentation. Over a period of 20 days, the coffee undergoes a precise drying regimen, resulting in a cup that stands out for its clarity, vibrancy, and complexity.