Lactic Geisha

Note from the roastery: The first of two new releases from one of our absolute favourite producers in Colombia, Luis Marcelino of Aroma Nativo. Harvested at 1800 to 1950 masl on August 18th 2025, this Geisha lot underwent a honey lactic fermentation: ripest cherries are hand-picked, undergo anaerobic fermentation with mucilage intact, are pulped and then undergo a second fermentation in sealed barrels with lactic bacteria from a previous Geisha fermentation.

Dried for 13 days on raised beds, followed by a two month temperature-controlled stabilisation. A super sweet and tropical cup with mango, lychee, peach and lemon zest, excelling on both espresso and filter.

All NOSTOS coffees are roasted for both filter and espresso.