This Geisha coffee is grown at Finca La Tanairi in Honduras by producers Moisés Herrera and Marysabel Caballero. It undergoes a unique Mora co-fermentation process, where pulped Geisha beans in wet parchment are fermented for 72 hours in a solution of mora, brown sugar, and water. This process imparts a wild berry character that complements the inherent elegance of the Geisha variety. The resulting cup features distinct flavor notes of passion fruit, peach, and jasmine.
Deaton Pigot co founded Tectonic Coffee Co. in Los Angeles in 2016, drawing on over 25 years of experience in hospitality and coffee across Australia, Ireland, Singapore, and the United States. The roastery uses Loring Smart Roast machines with single burner recirculation technology that reduces energy consumption by roughly 80 percent compared to conventional drum roasters. Pigot visits coffee origins annually to build direct relationships with producers, and single origin selections rotate with an emphasis on traceability. Tectonic was a finalist in the 2020 Sprudge Sprudgie Awards for Notable Roaster and has won recognition at the U.S. Golden Bean Awards.
