Mountain Mist

Tasting Notes: Jasmine, Fruit Juice, Rose Water

Winner of the Golden Bean 2022 Silver Medal!

This yellow honey processed Geisha was quickly washed in order to leave minimal mucilage on during its fermentation. For 30 minutes of the fermentation, mandarin peel was added to the coffee to bring out its fruit forward flavors.

An ethereal experience, this exceptional Geisha unfolds with an intoxicating perfume the moment it's ground. The initial aroma is a vibrant bouquet of fresh jasmine, delicate and sweet, interwoven with the soft, romantic whisper of rose water.

As you brew, these floral notes intensify, promising a cup of unparalleled elegance. The first sip is a revelation: a silky, almost tea-like body carries a wave of bright, complex fruit juice notes. Imagine a perfectly ripe white peach, a hint of sweet lychee, and the subtle tang of passionfruit, all dancing in harmonious balance.

The jasmine and rose water persist throughout the palate, not as overpowering perfume, but as an integrated, sophisticated florality that lifts and brightens the fruit. The acidity is refined and sparkling, reminiscent of champagne, leading to a clean, lingering finish that leaves a sweet, floral memory.

It's a coffee that tells a story with every sip, showcasing meticulous farming, precise processing, and the inherent magic of the Geisha bean.

Meet the Producers

Vergel Estate

The Vergel Estate is owned by Marta Bayter, and all of their coffee is processed by her two sons, Shady and Elias.Years ago, Marta was getting ready to abandon her crops, as coffee prices continued to drop in a competitive market. With the help of her two sons, the Vergel Estate began planting unique varieties such as Java, Pacamara, and Geisha.Through unique processing methods, Marta began to fetch 5 – 10 times what they did previously for their coffee. As their business increased, they decided to work with 25 surrounding producers, assisting them in pivoting their farms, just as the Bayter family did.

We roast on Mondays and ship on Tuesdays.