19/05/2026
It’s back! La Villa from Colombia was a standout favourite for many of you last year, so we’re delighted to have it back. Expect pronounced notes of Turkish delight (rose water), lemongrass and cloves 🌹
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Using an innovative ‘double fermentation’ technique, grower Juan Dario has added even more intensity to these already-delicious gesha beans. The process involves hand-picking ripe coffee cherries which then undergo a 24-hour fermentation in steel tanks before the skins and mucilage are removed. The collected mucilage is fermented with yeast and then added back to the coffee beans for a second anaerobic fermentation for 72 hours, before washing and drying. A laborious process but one producing excellent results!
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Presented in a 150g reusable (thanks to its cap), fully recyclable food-grade can.
