Six years of sourcing funky, vibrant coffees and — can you believe it — this is our first Gesha?? There’s a first time for everything...
It’s not just any Gesha, either. It’s a honey anaerobic sourced by our friends Change of Tone from Los Cipreses farm in Costa Rica, where the altitude and milder conditions coax the coffee plants to maturity at a slower pace. The result is a clean cup with beautiful body and pleasing texture, not to mention a splashy intensity of flavour courtesy of the lengthier sugar development.
When we first cupped the coffee, it hit us with cascades of candy-like fruit notes, from kiwi and guava to pineapple and plum, culminating in a profile reminiscent of Juicyfruit gum, Jolly Ranchers, and grape soda.
Our finalized roast profile accentuates those tropical sensations, as well as a delicate creaminess, no doubt the result of the anaerobic fermentation. It’s a prime example of the flavour profiles we’re planning to lean into in the year ahead and beyond as we consider what “funk” means in coffee — a taste of exciting things to come.
