An immersive coffee experience, courtesy of a submerged fermentation lot from a third-generation Colombian coffee producer. This geisha from Las Brisas farm in Pitalito, Huila exemplifies some of Brayan Smith's finest work. Having already inherited delicate botanical notes from the farm's diverse microclimate, high altitude, and rich volcanic soil, this coffee was further bolstered post-harvest by a 30-hour underwater fermentation. This wet processing stabilised and slowed the fermentation rate, leading to an end cup that's swimming with notes of citrus, stonefruit, and vivid floral aroma.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART