This Geisha coffee is produced by Pedro Brás at Casa Brás in the Vargem Bonita region of Minas Gerais, Brazil, at an altitude of 1350 meters. The coffee is grown in mineral-rich soil and processed using an experimental natural method involving 72 hours of fermentation in closed barrels, followed by 72 hours on drying beds, and a final slow drying period of 42 days. This complex process results in a juicy cup with flavor notes of cocktail berries, vanilla, and floral characteristics.
Norway's oldest specialty coffee roastery, founded in 1879. They combine generations of knowledge with a focus on quality and direct relationships with farmers.
