An innovative nitrogen natural-processed Geisha presented by three legendary coffee professionals - Jamison Savage, Saša Šestić, and Elvin Siew. Enjoy its intense sweetness of yellow fruits.
 
Cherries are harvested perfectly ripe at 20-22ºBrix
Whole cherries are placed inside sealed tanks and filled with Nitrogen. Tanks are flushed with Nitrogen daily and results in greater clarity in the cup profile
Cherries are left to ferment for an extended period of time, between 4-6 days, in controlled temperatures
Cherries are removed from tanks and dried on a multi tier, raised African bed system under controlled drying conditions at Iris Estate
The Iris Estate drying room controls temperature, heat, humidity and airflow to ensure cherries have optimal conditions to enhance the best flavours
 
Iris Estate
Finca Iris Estate is the latest farm project that began with three very talented coffee professionals who each had a clear vision about where they wanted coffee to go. They believe that specialty coffee should reflect the terroir in which beans grow and  utilise innovative processing techniques to enhance those qualities.
 
Processing Iris Estate lots is done with immaculate consideration and purpose. Innovative processing techniques include fermentation time using specific gases, including carbon dioxide or nitrogen, temperature and humidity controlled fermenting conditions, and a multitiered drying bed system where coffees are moved to control the drying rate, which ultimately results in a cleaner cup profile. Every decision has a purpose and desired outcome that still allows the variety to show it’s best colours.