This Nintai Gesha is grown at Jurutungo Farm at an altitude of 2000–2200 meters. It utilizes a unique symbiotic process where a washed Gesha is pulped and submerged in 'mosto', the active fermentation liquor from a natural Gesha. This technique allows the coffee to absorb esters, volatiles, and floral precursors while maintaining structural clarity. After 36 hours of fermentation, the beans are washed and dried in a dark-room dehumidification chamber. The resulting cup features notes of bergamot, peach, rose tea, and red berries.
Founded by Yanyi Xu, a micro roastery based in North London. Known for a gentle roasting style that preserves origin characteristics, with a strong focus on Ethiopian micro lots (floral, jasmine, bergamot profiles) and, unusually for the UK, one of the largest selections of Chinese Yunnan micro lots.
