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." For Luna, the coffee cherries are harvested at peak ripeness, ensuring high sugar concentration in the mucilage. The cherries oxidize for 12 hours before depulping and then ferment for 48 hours in cherry pulp distillate with 'red wine yeast'. This process intensifies dark, nectarous fruit flavors, enhancing the coffee’s depth and body. The first stage of fermentation occurs in an anaerobic bioreactor with a pressure-controlled system at 18°C for 48 hours. Following this, the cherries are pulped and subjected to a second fermentation at 21°C for another 48 hours. Leuconostoc bacteria, widely used in fermented foods like kimchi and sauerkraut, are introduced to enhance lactic acid production, resulting in a coffee with a velvety texture and heightened complexity. For Sake, the cherries are placed in a sealed tank with water and tropical yeast and fermented for 48 hours. After pulping, the coffee undergoes thermal shock, followed by an additional 24-hour solid-state fermentation with Lactobacillus bacteria in parchment form. This fermentation mimics the smooth sweetness of sake, producing a coffee with silky texture and rich umami notes.