*Limited Release January 1st* - 10am EST

Note: We have never had a coffee like this before. Likely neither have you. 

Tasting Like: Blueberry Waffles, Green Matcha Latte, Juicy Sweet Limes, Tangerine, Tea Like, Plum Sauce, Purple and Red Fruits With Extra Rest, White Grapes, Layered Extreme Complexity, Super Honeysuckle 

Farm: Finca El Paraiso
Producers: Diego Bermudez
Variety: Gesha
Process: Dual Stage Fermentation, Dual Stage Thermal Shock, Dual Stage Ionic Pulse Hydration 
Origin: Cauca, Colombia, 
Altitude: 2000masl

Ah yes the obligatory new hyper-niche-roaster processing experiment - every roaster does one but none have done one with such already complex crop. Well that's what you get for trying to be the best I guess, straight madness. Let's face the obvious, I'm trying to compare this to Black & White's birthday coffee last year: The House That Gesha Built. It was gesha nuance-maxxing and if you loved that level of detailed and exploratory layered flavors, well you'll love everything we have, but of course you'd especially love this coffee. This is easily the most limited release we have ever done, no serious there's single digits of boxes of this stuff lmao. It's extremely costly let me explain why. 

It starts with an industry leading crop, Finca El Paraiso Gesha Luna, an already two stage processed coffee - first a duel stage yeast inoculation fermentation in sealed vats, to be followed with a duel thermal shock washing process where the temp is spiked then dropped. Few people have a firm grasp on what actually happens here: basically in short it, opens with heat and closes in cooling, the physical cell walls of the beans themselves to absorb or seal in any bacterial activity happening in the interior of the cell walls. Whew that's a mouthful. It's sort of odd but the best way to comprehend it is to think how your facial pores open with the steam from your shower then close after you get out and cool off - you're basically thermal shocking your face (small what should not be a disclaimer here: take care of your skin, especially around your face-we should all agree that's a healthy practice here. We as humans are all inherently beautiful creatures we should strive to honor that). Okay soap box aside (who knew a roaster would be offering skincare opinions in the big '25?) this yields a notoriously fantastic and indemand (aka expensive) crop - but this is a "tri-processed" coffee we said, let's talk about stage three. 

Ionic hydration. Huh? New process new technique. Spoiler alert, this is a rehydrating experiment. We first take the Luna lot we received earlier this year (shoutout to Julian) that Bryan forgot to seal (bad boy bryan) and we place it through a short two stage rehydration. Why? Well we could have just straight up ripped it on the roaster and would it have been fine? Sure, it would have tasted like any other Luna lot on the market. But that's lame. Who wants to be just like any other roaster? That's not why you buy from us. I have a firm belief in maximizing every dollar you spend with us, so anything we can do to improve your investment into your coffee, we're there. Our process for hydrating is unique to our research and experimentation. We opt for a slight thermal manipulation of proprietary rehydrating water. This is because this particular lot's cell walls are only losing moisture at the surface level, so they only need a slight jumpstart, like a car battery, if you would. We have a temperature controlled ionic water bath, using a quad-stage filtered water base, the entire lot is placed in the bath and the temperature is gently raised on the first phase to slowly open the surface level of cell walls, then lowered on the second. The ionic pulsing happens in the high temp water to break down the water molecules into smaller bits to squeeze in between the tighter cell walls of the beans even if they're already opened. This process ensures the beans capture as much moisture as possible without penetrating the core too deeply to prevent water-logging the beans or altering the original processing. Lastly we finish with a covered shade dry, meaning a cloth cover and drying in the dark room until our desired moisture percentage is achieved. It truly is like jumpstarting your car. Let's get to the part we all care about most, what does this science mumbo jumbo mean for you? It means you get an insanely complex and wonderfully nuanced and vibrant cup. You get the soft and iconic luna gesha florals, sweet blueberry waffles but with a load of other layered in impressions. Think Luna Gesha on steroids - a "super" luna gesha. Eh, see what we did there??
If you're adventurous and care about the future of specialty coffee, you can't miss this drop. 
Note: due to the unique success of our proprietary rehydrating process, we have filed a provisional patent with the USPTO to take this methodology to further places. We are hoping on releasing more coffees with this processing. 

Comes with applicable Tasting Guide™
Recommended song to brew with: smezir_2 - Slowed