Geisha variety coffee from La Margarita Farm in Ocombamba, Cusco, Peru, grown at 1,920 meters altitude. Produced by the Solorzano family, this lot underwent 65-hour anaerobic fermentation followed by washed processing and 13-day slow drying on raised beds. Shade-grown under banana and pacae trees, the coffee develops enhanced sweetness and complexity through careful hand-picking and meticulous processing.
Founded in 2020 by Tong Zhang in Chengdu, this micro-specialty roastery emerged from an unexpected journey—a robotics engineer's transformation into coffee artisan after discovering specialty coffee in Paris. Zhang, who placed third in the French Brewers Cup in his first year as a barista, brings technical precision to every roast, using Stronghold S7Pro machines to highlight the unique terroir of each coffee through light profiles that express origin, climate, soil, and the people behind each bean.
