Diego Horta, Infused Gesha

Infused coffees are polarizing, and understandably so. What caught our attention with this particular one was that it exists at the intersection of an interesting & tasty cup, and full transparency about how we ended up with this cup. Oftentimes with these experimental coffees you’re lucky to get one or the other, so when we tasted a coffee that had both we decided “what the hell”. So here’s the rundown of how this coffee is made:

It starts off pretty standard- harvest the ripe cherries, float and filter out what doesn’t make the cut, then ferment in tanks for 10 hours. Now here’s where it gets funky. Mosto (coffee cherry juice from a previous fermentation) is added along with eucalyptus flowers, and fermented altogether for an additional 40 hours. 

In the end we have an absolutely electric cup that tastes like a trademarked lemon-lime soda.