12 oz. Bag — $30
Innovative producer John Samboni brings to us this exquisite experimental anaerobic gesha from his farm in Algeciras, Colombia. Gesha coffee is considered to be the top-tier of specialty coffee and is known for its powerful and dynamic flavor notes. Samboni's anaerobic fermentation process enhances the unique characteristics of this varietal resulting in a complex, fruity, and refreshing cup.
The V60 was designed in Japan and the name comes from the vector 60, or the 60º angle of its cone. This easy to use and elegant brewer is the go-to for many home coffee enthusiasts because it makes a great cup no matter the coffee.
Santa Barbara is John Samboni's 32 hectare specialty coffee farm located over 2000 masl in Algeciras, Colombia. For the past 5 years, John has been experimenting with different types of processing methods with a recent focus on fermentation.
This unique anaerobic coffee goes through a special process. After being picked, the ripe cherries are put in sealed tanks with water for five days to ferment without oxygen. This produces distinct acids that give the coffee an exotic flavor. After the water is drained, the coffee is spread on raised beds and patios to dry for 20 to 30 days.
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