Geisha Luna"An intense fragrance of grape gummies, strawberry jam, Calpis, and florals fills the air upon grounding. On the palate, juicy grape soda, strawberry gummies, and blueberry create a lush sweetness, while peach and bergamot add complexity. The finish is long and indulgently sweet."Geisha Letty"Upon grounding, the dry aroma bursts with notes of honeyed- peach, lychee, strawberry, and rose. The sip is filled with the luscious flavors of peach Calpis and lychee gummies, accented by soft bergamot and a lingering rose fragrance. The result is a sweet, enchanting experience."Geisha Sake"Upon grounding, the aroma reveals vibrant notes of lemongrass, lime, ginger lily, and black tea. The first sip unfolds with refreshing flavors of lemongrass, lemon zest, and lime, accompanied by hints of fresh ginger and delicate floral undertones. The profile is crisp, bright, and invigorating." After 10 years of farming coffee, Diego Samuel coffee was part of the Colombian COE in 2018. His coffee was ranked at #10 for his washed bourbon scoring 89.76 points. Known for his expertise in modulating coffee notes, he has been producing high quality coffee from the Finca El Paraiso. El Paraiso is a family-run coffee farm in Piendamo, Cauca, Colombia, led by Diego Samuel Bermúdez. Since 2008, Diego and his family have transformed their once-abandoned farm into a globally recognized producer of specialty coffee. His dedication to innovation and precision in coffee processing has earned multiple regional and international awards, solidifying El Paraiso as a leader in experimental fermentation techniques. The farm cultivates a variety of high-quality coffee trees, including Bourbon, Laurina, Gesha, Castillo, and Colombiano. Among these, their Geisha collection stands out, showcasing the farm’s mastery in processing and flavor development. This selection features three exceptional Geisha lots, each processed using distinct fermentation and thermal shock techniques: While each coffee undergoes unique processing, all three lots incorporate the thermal shock technique, where the fermented coffee is first washed with 40°C water, inducing a temperature shock. It is then washed a second time at 12°C before being mechanically dried at 35°C for 34 hours until the beans reach a final moisture content of 10-11%.