Tasting Notes:

Lavender, Earl Grey, bergamot, apricot, papaya, honey

Process: Natural, 48Hr Double Ferment

Elevation: 1750M

Variety: Geisha , Castillo, Bourbon

After showcasing it previously as a washed coffee, we've now uncovered a double fermentation expression that builds beautifully on the varietal's natural character. This process gently amplifies its core attributes while layering in a refined, elegant fruitiness, resulting in a cup that both expressive and beautifully balanced.

Asosatus is a group of 70 coffee-growing families we’re proud to call personal friends. Their commitment to thoughtful, purist processing lets each variety speak clearly, and every lot reflects the care and pride they

put into their work.