This coffee highlights the profile of a well-crafted Carbonic Maceration coffee. It’s pulped and then placed in CO2 under pressure to create a pre-fermentation environment. It is then dried as a washed coffee without fruit.
From a producer who we see as the top of the game, a new farm with even more promise comes forth. There are no words that fully convey how excited we are to carry Gesha coffee from Iris Estate. Jamison Savage has taken the queen of varieties and married her to wine processing, producing some of the most wildly beautiful coffees we've ever discovered. Jamison has become one of, if not the, foremost producer of Carbonic Maceration experimental geshas in the world. He’s dialed in very unique processes to combine different gases, different pressures, extended times, and different pH levels to create flavor profiles uniquely his own.
Curious to know more? Read more about Jamison in The Tattered Journal
