El Diamante Geisha Costa Rica

Roaster notes

This Geisha from Costa Rica's West Valley is farmed by Esnider Rodriguez, who renovated his family farm in 2014 to cultivate varieties renowned for their exceptional cup quality. The beans undergo a distinctive anaerobic diamante fermentation for 40 hours before natural drying on raised African beds, yielding a complex cup with comforting cinnamon warmth alongside bright notes of peach, red apple, and sweet pastry.

Tasting notes