GROWN IN CALIFORNIA

"Dark roast" and "Geisha" are two words that are rarely seen in the same sentence, and yet, when they come together, the results can be magical.

That's the case with this coffee from Williams Canyon, a coffee farm located in the heart of Ventura County avocado country. We selected it because we felt it was uniquely suited for this deeper roasting style: floral tones convert into spice, the sugars caramelize, and coffee picks up that familiar dark chocolate backbone that is delicious with a splash of milk.

This coffee was processed in the traditional washed style, which is a relatively new approach for us this harvest. It is a low intervention style that relies on native coffee yeasts and microorganisms to carry the fermentation stage during coffee processing. in this case, the coffee was floated to remove defect, pulped, fermented aerobically for 26 hours, washed, and then slowly dried in raised beds for 20 days to a stable moisture of 10.3%.

With almost 20,000 trees, Williams Canyon is the largest planting in the state and is also the closest farm to our processing mill. At the farm, Geisha, Laurina, Catuaí Rojo, and Pacamara all grow intercropped with Inga "Ice Cream Bean" trees which provide shade from the severe Santa Ana winds and nitrogen for the soil.