This is a classic Geisha coffee – a highly complex flavour profile, sweet floral aromas and delicate textures. This lot was fermented first in an oxygen-free environment, then in an oxygen-rich. The intention with multi-step fermentation processes is that the microbes created in different environments facilitate different flavour and texture qualities in the cup, driving notably complex profiles. The coffee was then de-pulped and dried. The result is a Geisha full of archetypal qualities, with some rich fruit flavours and juicy textures promoted by the intentional and controlled post-harvest techniques.