This coffee is a Gesha variety from Royal Bean Gesha Estate in Alishan, Chiayi County, Taiwan, grown at 1200 meters elevation. The farm is led by Tseng Fu Sen and is dedicated entirely to Gesha cultivation. The coffee underwent washed processing with a 24-hour dry fermentation at 18°C, followed by two days of solar drying and slow mechanical drying at 30°C for five to seven days, then rested in a walk-in cooler. Light roast with tasting notes of green tea flower, sage, spices, and creamy characteristics. The estate focuses on growing world-class Gesha in harmony with natural surroundings, utilizing careful attention to slope orientation, elevation, and soil.
Founded in 2008 by Korean immigrants who opened their first shop on the brink of the financial crisis, Bean & Bean Coffee has evolved into a mother-daughter Q Grader duo operation led by Rachel and Jiyoon Han. Since opening the first shop on Rector & Broadway in 2008, they've grown Bean & Bean to four locations, now with a roastery in Queens, New York. Since they opened doors in New York City in 2008, Bean & Bean has been working to bridge the gender gap in coffee throughout the value chain. Currently more than half of all of our coffee is from farms that are owned and led by female producers.
