Sebastian Ramirez White Honey Geisha

This coffee was processed with post-harvest fermentation techniques that directly impact quality and subsequently have been adopted by many producers across Colombia.

For the first phase the ripe cherries were submerged in water in temperature-controlled airtight tanks to ferment anaerobically (without oxygen) for 48 hours. During this, CO2 was injected into the tank to flush out oxygen, preventing the growth of undesirable microbes that could destabilise the controlled fermentation.

The cherries were then pulped of their mucilage and dry fermented in an airtight tank, again at a controlled temperature, for another 48 hours. The process was finished with a final 48-hour stint, submerged once again in water.

The result is a cup of high complexity, intense floral aromas and a luxurious texture. A real standout coffee and a powerful demonstration of the pioneering methods being refined by producers working at the forefront of innovation.

And don’t just take our word for it – this coffee placed first in the 2025 Czech Brewer’s Championship (latest harvest), first in the 2024 Irish Barista Championship and sixth in the 2024 World Barista Championship (both previous harvest). A coffee of particular pedigree.

Elevated Brewing

We’re excited by innovation and its potential for impact. With this as our motivation, we seek out opportunities to collaborate with producers who share our vision and supports our goal to set the leading example for the specialty coffee movement in roasted coffees that are the pinnacle of quality.

We bring these coffees to you with Elevated Brewing. Our Elevated Brewing range shares the extraordinary and it’s here we illuminate farming and processing methods of producers at the frontier of innovation that, above all else, provide remarkable flavour experiences.