Josh’s Notes:
As the thumbnail says, it smells fucking amazing. An ultra strong cloud of grapefruit and lemongrass socks you in the nose right on grind and furthermore on wet. It fills the entire kitchen. As it brews and as you sip, an amazing note of spearmint shows up giving this coffee a bright and refreshing, super crushable vibe. This coffee is one that everyone will love, especially if you’re into flavor bomb coffees.
Glitch’s Notes:
“From the mountains of Huila’s Acevedo region, we’re excited to introduce a special Geisha from Finca Bella Alejandria, crafted by Wilder Lazo.
Wilder began his career in 2017 by helping on his father’s farm, quickly emerging as part of Colombia’s new generation of innovative producers. Blending family tradition with scientific curiosity, he has grown into a leading figure in the field. Drawing on his background in genetics, he launched his own varietal development program and now cultivates more than twelve rare varieties.
This lot is processed using a Semi-Washed Anaerobic Double Fermentation.
After careful hand-picking and sorting, the cherries undergo an initial 140-hour fermentation with their mucilage in GrainPro bags. They are then transferred to plastic tanks for an additional two days of fermentation before moving to 18 days of sun-drying.
During drying, tangerine peel is added to the moist parchment on raised beds, gently infusing a citrus aroma that elevates the coffee’s floral character. The beans then rest for 25 days to stabilize and refine the cup profile.
Expect refreshing notes reminiscent of mint and Assam tea, followed by a juicy grapefruit-like finish.
Experience a truly one-of-a-kind cup shaped by Wilder Lazo’s creativity and scientific approach.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
As the thumbnail says, it smells fucking amazing. An ultra strong cloud of grapefruit and lemongrass socks you in the nose right on grind and furthermore on wet. It fills the entire kitchen. As it brews and as you sip, an amazing note of spearmint shows up giving this coffee a bright and refreshing, super crushable vibe. This coffee is one that everyone will love, especially if you’re into flavor bomb coffees.
Glitch’s Notes:
“From the mountains of Huila’s Acevedo region, we’re excited to introduce a special Geisha from Finca Bella Alejandria, crafted by Wilder Lazo.
Wilder began his career in 2017 by helping on his father’s farm, quickly emerging as part of Colombia’s new generation of innovative producers. Blending family tradition with scientific curiosity, he has grown into a leading figure in the field. Drawing on his background in genetics, he launched his own varietal development program and now cultivates more than twelve rare varieties.
This lot is processed using a Semi-Washed Anaerobic Double Fermentation.
After careful hand-picking and sorting, the cherries undergo an initial 140-hour fermentation with their mucilage in GrainPro bags. They are then transferred to plastic tanks for an additional two days of fermentation before moving to 18 days of sun-drying.
During drying, tangerine peel is added to the moist parchment on raised beds, gently infusing a citrus aroma that elevates the coffee’s floral character. The beans then rest for 25 days to stabilize and refine the cup profile.
Expect refreshing notes reminiscent of mint and Assam tea, followed by a juicy grapefruit-like finish.
Experience a truly one-of-a-kind cup shaped by Wilder Lazo’s creativity and scientific approach.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
