Rio Paranaiba, Minas Gerais, Brazil


Grown and processed by coffee experimentalist Mauricio Shattah, this red honey Geisha microlot was pulped then fermented in 3 separate batches - for 3, 6 and 9 days – in a single anaerobic tank. The staggered technique supercharges the process while producing a structured, complex coffee.

In the cup, it’s juicy and floral with a full, silky-smooth body. Strawberry and tropical fruit notes layer up against aromatic bergamot and jasmine, with a lime-like acidity cutting through a gentle, toffee sweetness.