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Reserve coffees are on a limited roasting schedule. Anything ordered with it will ship alongside it.
Medicine Man explores the frontier of Gesha fermentation through three coffees from some of the most influential producers in Panama and Ethiopia. Featuring Hacienda La Esmeralda, Finca Deborah, and Gesha Village, this set highlights carbonic maceration, anaerobic processing, and controlled drying techniques. Focused and intentional, each coffee reflects fermentation as craft, showing how precision and vision can shape clarity, depth, and expression.
Each coffee represents a distinct approach to fermentation:
• Mario BANC Gesha • 100g – From Hacienda La Esmeralda, a refined Gesha shaped through a cold-finished process that preserves clarity and balance.
• Echo Gesha • 100g – From Finca Deborah, a cherry-infused carbonic maceration highlighting a more developed, fruit-driven expression of Gesha.
• Oma Gesha • 100g – From Gesha Village, an anaerobic natural built through layered fermentations, showcasing depth from one of Ethiopia’s most iconic producers
Brewing Tips: Coming Soon
$115.00
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This set features three fermentation-driven Geshas from Panama and Ethiopia:
Mario BANC Gesha | Anaerobic Cold Dried Natural | Hacienda La Esmeralda
Hacienda La Esmeralda’s Mario BANC follows a staged approach: initial drying on raised beds, anaerobic fermentation, then an extended cold-room finish. This slow, controlled drying tempers fermentation and preserves clarity while building depth.
Tasting notes: Cherry, Mango Smoothie, Red Wine
Echo Gesha | Cascara Infused Carbonic Maceration | Finca Deborah
Echo undergoes carbonic maceration with the addition of its own cherry during fermentation, creating a sealed, low-oxygen environment that builds intensity while maintaining structure. The result is a syrupy, layered expression shaped by controlled development.
Tasting notes: Jasmine, Cabernet Grape, Lychee
Oma Gesha | Anaerobic Mustto Infused Natural | Gesha Village
Oma is processed as an anaerobic natural using retained fermentation must from previous lots to accelerate microbial activity. This layered approach builds complexity through successive fermentations, resulting in a dynamic and evolving cup.
Tasting notes: Tropical Fruit, Dark Berry, Cocoa
We dialed this set of coffees with the traditional Hario V60 paper filters. We found that the fermentation processes accelerated the brew times, allowing us to get great cup profiles with the standard filters. The Sibarist filters, which brew much faster, required very fine grind settings, to the point that the coffees were tasting muddled.
Our brew guides for this set were developed specifically with these filters, so you’ll get the most expressive and transparent results using them.
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