{"title":"Single Origin Coffee","description":"\u003cp\u003eEvery coffee we roast is single origin — traceable to a specific farm, lot, and harvest. We source from Ethiopia, Colombia, Costa Rica, Panama, Peru, China, and Brazil, selecting lots for distinctive character and exceptional cup quality.\u003c\/p\u003e\n\u003cp\u003eSingle origin means transparency: you know exactly where your coffee comes from, who grew it, how it was processed, and when it was harvested. Our selection ranges from rare \u003ca href=\"\/blogs\/blog\/what-is-gesha-geisha-coffee\"\u003eGesha\u003c\/a\u003e and Sidra varietals to classic Castillo and Catuai — all \u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003emicro-batch roasted\u003c\/a\u003e in batches under 10 kg.\u003c\/p\u003e","products":[{"product_id":"ethiopia-gesha-village-lot-24","title":"Ethiopia Gesha Village Lot 24\/E-14","description":"\u003cp\u003eRegion:\u003c\/p\u003e\n\u003cdiv class=\"rte\"\u003e\n\u003cdiv class=\"metafield-rich_text_field\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEthiopia, near the South Sudanese border, in the dense, wildly sprouting jungles of West Omo zone. It’s a place of stunning natural beauty, where from a high-extending plateau one can take in the expanse of the ancient, sprawling forest. Home to the 471-hectare coffee farm established in 2011 by Adam Overton, Rachel Samuel \u003cmeta charset=\"utf-8\"\u003eand Willem Boot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGesha Village is internationally renowned, and for good reason - the coffee they produce is consistently world-class. They\u003c\/span\u003e\u003cspan\u003e produce 3 different varieties, Gori Gesha, Illubabor Forest and Gesha 1931. This is Illubabor Forest variety from top tier class.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eHarvest: July-August 2024\u003c\/p\u003e\n\u003cp\u003eProcessing: Honey, Growers Reserve Special Fermentation\u003c\/p\u003e\n\u003cp\u003eLot Number 24\/E-14\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSemi Anaerobic Honey Process:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThis type of coffee is produced by fermenting freshly harvested cherries inside jute bags in a sub-terrain concrete tank for 60 hours. The fermented cherries are then pulped and shade-dried on raised African beds for 16 days.\u003c\/p\u003e\n\n\u003cp\u003eGreen coffe price: 55.8GBP \/ kg\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/what-is-gesha-geisha-coffee\"\u003eLearn more about the Gesha variety\u003c\/a\u003e — origin, flavour profile, and brewing guide.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note","offers":[{"title":"100g","offer_id":51478371139915,"sku":null,"price":20.3,"currency_code":"GBP","in_stock":false},{"title":"200g","offer_id":51478371172683,"sku":null,"price":36.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/Gesha_E14.png?v=1747204070"},{"product_id":"yunlan-estate-yl002","title":"Yunlan Estate Geisha YL002","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn 2017, Yunlan Estate imported a batch of Geisha seeds from La Esmeralda Estate in Panama and planted them at an altitude of 1750 meters. During the initial four years of cultivation, Mr. Zhang chose not to process any harvested coffee beans, instead returning them to the land to enhance and refine the coffee species. After five years of relentless effort and experimentation, 2023 marked the first bountiful harvest season for Yunlan's Geisha. This year, 2024, is the second harvest season for this precious Geisha and finally this lot has achieved 1000kg yield. The soil of Yunnan and natural process impart unique flavors to this Geisha, such as red wine, berry and black tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: July-August 2024\u003c\/p\u003e\n\u003cp\u003eProcessing: Honey, Growers Reserve Special Fermentation\u003c\/p\u003e\n\u003cp\u003eLot Number 24\/E-14\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSemi Anaerobic Honey Process:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThis type of coffee is produced by fermenting freshly harvested cherries inside jute bags in a sub-terrain concrete tank for 60 hours. The fermented cherries are then pulped and shade-dried on raised African beds for 16 days.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/what-is-gesha-geisha-coffee\"\u003eLearn more about the Gesha variety\u003c\/a\u003e — origin, flavour profile, and brewing guide.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note","offers":[{"title":"100g","offer_id":51485938778443,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/YunlanEstate.png?v=1747204370"},{"product_id":"costa-rica-los-cipreses-geisha","title":"Costa Rica Los Cipreses Geisha","description":"\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e West Valley, Costa Rica\u003cbr\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Cipreses, managed by producer Max Salazar\u003cbr\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–1,800 metres above sea level\u003cbr\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2024\u003cbr\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cherry, black tea, floral honey, citrus zest\u003c\/p\u003e\n\n\u003cp\u003eLos Cipreses farm sits in Costa Rica's West Valley — a region with deep historical ties to the Geisha variety. Costa Rica was a key transit point in Geisha's journey from Ethiopia to Central America: seeds passed through CATIE (the Tropical Agricultural Research Centre) in Turrialba in the 1950s before spreading across the region.\u003c\/p\u003e\n\n\u003cp\u003eProducer Max Salazar grows this Geisha at 1,700–1,800 metres, where rich volcanic soil and cool highland temperatures slow cherry maturation, allowing more complex sugars and acids to develop. The result is a beautifully rich cup with pronounced cherry sweetness, clean black tea character, delicate florals, and a bright citrus finish.\u003c\/p\u003e\n\n\u003cp\u003eAt this altitude and with this variety, you're tasting the direct lineage of the world's most celebrated coffee plant — grown in the country that helped bring it to the Americas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBrewing suggestion:\u003c\/strong\u003e Pour-over at 91–93°C. A V60 or Kalita Wave will best highlight the floral and fruit notes. Use a 1:16 ratio and medium-fine grind.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/what-is-gesha-geisha-coffee\"\u003eLearn more about the Gesha variety\u003c\/a\u003e — origin, flavour profile, and brewing guide.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note","offers":[{"title":"100g","offer_id":51503597584715,"sku":null,"price":25.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/LosCipreses.png?v=1747203784"},{"product_id":"columbia-quebraditas-sidra-thermal-shock","title":"Colombia Quebraditas Sidra Thermal Shock","description":"\u003cdiv class=\"rte\"\u003e\n\u003cdiv class=\"metafield-rich_text_field\"\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eQuebraditas Bourbon Sidra from Colombia is distinguished by meticulous harvesting and advanced processing techniques. Over 90% of the cherries harvested are perfectly ripe, undergoing careful hand-sorting and flotation to maintain superior quality. Unique processing includes controlled oxidation and the addition of maceration starters derived from exotic coffee varieties, such as Geisha and Sidra.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermented for 36 hours at carefully controlled temperatures using specialized yeasts, the coffee is subsequently washed using thermal shock method—alternating hot and cold rinses—to preserve aromatic compounds. This sophisticated yet common in Colombia method yields an elegant coffee marked by sweet floral notes reminiscent of Turkish delight, a crisp acidity, structured flavor, and a creamy, lasting finish.\u003c\/span\u003e\u003c\/p\u003e \u003cp\u003e\u003cspan\u003ePlease note that this coffee is fermented, so body would not be so light. However I think this is a great coffee that has it's bold, yet delicate character.\u003c\/span\u003e\u003c\/p\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eHarvest: July-August 2024\u003c\/p\u003e \u003cp\u003eRecipe:\u003c\/p\u003e\n\u003cp\u003eGrind medium or medium-to-coarse (0.4.5 on ZP6)\u003c\/p\u003e\n\u003cp\u003e12g for 210ml of water (1:17.5 ratio)\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e00:00 - 01:00 Bloom 100g with fast flow (water added in 10 seconds)\u003c\/li\u003e\n\u003cli\u003e01:00 - 02:00 Add extra 110g of water in 10-15 seconds\u003c\/li\u003e\n\u003cli\u003eTotal dropdown is about 2 minutes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFor larger portions (20g coffee for 340g of water) aim for 3 minutes with 1 extra pour of 130g of water after first one is drowned.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note","offers":[{"title":"100g","offer_id":51578542031179,"sku":null,"price":16.1,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":51578542063947,"sku":null,"price":30.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52794724516171,"sku":null,"price":136.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/Quebraditas.png?v=1747203567"},{"product_id":"brazil-decaf-minas-gerais","title":"Brazil Decaf Minas Gerais","description":"\u003cdiv class=\"rte\"\u003e\n\u003ch3 class=\"metafield-rich_text_field\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eInfo:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"metafield-rich_text_field\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"metafield-rich_text_field\"\u003eThis is THE Decaf finally appearing at High Note Roasters. Quite unexpected from Brazil region on low altitude, but it is really great! Round acidity, caramel notes with slight citrus at the end -- and no caffeine!It is processed using CO2 method which I think is the best in decaf world, as it leaves maximum flavor in the greens.\u003cbr\u003e \u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e \u003cp\u003e\u003cstrong\u003eRecipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrind coarse on high quality grinder to produce less fines (0.4.5 on ZP6)\u003c\/p\u003e\n\u003cp\u003e12g for 200ml of water (1:16.6 ratio)\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e00:00 - 00:45 Bloom 45g with agitation flow (water added in 10 seconds in spirals)\u003c\/li\u003e\n\u003cli\u003e00:45 - 01:00 Add extra 75g of water to top up to 120ml in 10-15 seconds\u003c\/li\u003e\n\u003cli\u003e01:15: Wait until it drawns down and top up till 200ml\u003c\/li\u003e\n\u003cli\u003eTotal dropdown is about 2:30 minutes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFor larger portions (20g coffee for 330g of water) aim for 3 minutes with 1 extra pour of 130g of water after the last one is drowned.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note","offers":[{"title":"100g","offer_id":51950938227019,"sku":null,"price":10.2,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":51950938259787,"sku":null,"price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/minas_gerais_brazil.png?v=1748942682"},{"product_id":"finca-la-trinidad","title":"Peru Finca La Trinidad","description":"\u003cdiv class=\"rte\"\u003e\n\u003ch3 class=\"metafield-rich_text_field\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eInfo:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"metafield-rich_text_field\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"metafield-rich_text_field\"\u003e\n\u003cp\u003eThis Geisha boasts with flavors and so carefully selected and processed by the latest standards.\u003c\/p\u003e\n\u003cp\u003eIt boasts an exciting 88 cupping score.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAbout the farm:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eFinca La Trinidad is located in the province of Calca, in the district of Yanatile, in the small town of Torreblanca. The farm spans 3 hectares, where they grow specialty coffee varieties such as Geisha, Catuai and Sidra.\u003c\/span\u003e\u003c\/p\u003e \u003cp style=\"font-weight: 400;\"\u003eAlexander and his family use a natural anaerobic fermentation method, where the coffee cherries are placed in sealed tanks and left to ferment for 6 days at a starting Brix level of 19.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eAfter this stage, the coffee is carefully dried under shade for 45 to 60 days, a slower process that ensures the beans retain their delicate flavours and moisture balance. This extended drying period allows the coffee to develop its full flavour profile before being milled at a central processing station near to their farm.\u003c\/p\u003e \u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e \u003cp\u003e\u003cstrong\u003eRecipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrind coarse on high quality grinder to produce less fines (0.4.5 on ZP6)\u003c\/p\u003e\n\u003cp\u003e12g for 200ml of water (1:16.6 ratio)\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e00:00 - 00:45 Bloom 45g with agitation flow (water added in 10 seconds in spirals)\u003c\/li\u003e\n\u003cli\u003e00:45 - 01:00 Add extra 75g of water to top up to 120ml in 10-15 seconds\u003c\/li\u003e\n\u003cli\u003e01:15: Wait until it drawns down and top up till 200ml\u003c\/li\u003e\n\u003cli\u003eTotal dropdown is about 2:30 minutes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFor larger portions (20g coffee for 330g of water) aim for 3 minutes with 1 extra pour of 130g of water after the last one is drowned.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note","offers":[{"title":"100g","offer_id":52037802164555,"sku":null,"price":18.2,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":52037802197323,"sku":null,"price":34.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/finca_la_trinidad.png?v=1749579503"},{"product_id":"ethiopia-gesha-village-lot-gv-25-032","title":"Ethiopia Gesha Village Lot GV-25\/032","description":"\u003ch2\u003eAbout this Lot\u003c\/h2\u003e\n\u003cp\u003eLot 25\/032 is a washed Gesha 1931 from the Oma block of Gesha Village—named after a revered spiritual leader of the local Meanit people. The block sits between 1931 and 2040 meters above sea level, producing coffees known for their layered depth and balance.\u003c\/p\u003e\n\u003cp\u003eFreshly harvested coffee cherries are pulped and fermented without water for 12 hours, then washed thoroughly to remove the mucilage. The result is a cup of clarity that foregrounds what makes Gesha 1931 exceptional: jasmine-forward florality backed by peach and a tea-like elegance. It's the kind of washed Gesha that doesn't need to announce itself—it just delivers.\u003c\/p\u003e\n\u003cp\u003eThis lot is part of Gesha Village's Rarities tier, representing the top 10% of their production outside of auction offerings.\u003c\/p\u003e\n\u003ch2\u003eAbout the Farm\u003c\/h2\u003e\n\u003cp\u003eGesha Village Coffee Estate, founded by Adam Overton and Rachel Samuel, sits on 471 hectares near the Gori Gesha forest—the birthplace of the variety that would later revolutionize specialty coffee in Panama. Since 2011, Rachel and Adam have been cultivating coffee at elevations ranging from 1909 to 2069 meters above sea level, with the estate divided into eight distinct blocks for precise terroir tracking.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eWe're bringing in lot 25\/032 because it represents something we've been chasing: a Gesha that doesn't just reference the Panamanian profile, but delivers it with equal elegance and complexity. This is a late 2025 harvest from one of the best lots in the Oma region, arriving with the freshness that makes these coffees sing. If you've been curious about what Ethiopian Gesha tastes like when it's grown at origin with the same meticulous attention that made Panamanian Geisha famous—this is it.\u003c\/p\u003e\n\u003cp\u003eHarvest: 2025\u003cbr\u003eGreen coffee price: £98 \/ kg\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/what-is-gesha-geisha-coffee\"\u003eLearn more about the Gesha variety\u003c\/a\u003e — origin, flavour profile, and brewing guide.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note Roasters","offers":[{"title":"100g","offer_id":53728414892363,"sku":null,"price":29.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/032Card.png?v=1761389391"},{"product_id":"ethiopia-gesha-village-lot-gv-25-039","title":"Ethiopia Gesha Village Lot GV-25\/039","description":"\u003ch2\u003eAbout this Lot\u003c\/h2\u003e\n\u003cp\u003eLot 25\/039 is a washed Gesha 1931 from the Surma block of Gesha Village—named after the Surma people who have inhabited southwestern Ethiopia for centuries. Sitting at 1909 to 2063 meters above sea level at the southern edge of the estate, Surma is one of the highest blocks on the farm.\u003c\/p\u003e\n\u003cp\u003eFreshly harvested coffee cherries are pulped and fermented without water for 12 hours, then washed thoroughly to remove the mucilage. Where Oma coffees are known for their layered depth and stone fruit sweetness, Surma leans brighter—more wildflower meadow than orchard, with citrus taking the lead and jasmine threading through as a supporting note. The higher elevation and distinct microclimate produce a cup that's more citrus-forward, with wildflower aromatics that feel open and expressive.\u003c\/p\u003e\n\u003cp\u003eThis lot is part of Gesha Village's Rarities tier, representing the top 10% of their production outside of auction offerings.\u003c\/p\u003e\n\u003ch2\u003eAbout the Farm\u003c\/h2\u003e\n\u003cp\u003eGesha Village Coffee Estate, founded by Adam Overton and Rachel Samuel, sits on 471 hectares near the Gori Gesha forest—the birthplace of the variety that would later revolutionize specialty coffee in Panama. Since 2011, Rachel and Adam have been cultivating coffee at elevations ranging from 1909 to 2069 meters above sea level, with the estate divided into eight distinct blocks for precise terroir tracking.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eWe're offering both the Oma and Surma blocks from Gesha Village's 2025 harvest because they tell different sides of the same story. If you're curious about what terroir can do within a single estate, these two offer a clear answer: same variety, same processing, same producers—different blocks, different cups. This Surma lot showcases the aromatic clarity and brightness that comes from higher elevation, delivered with the same meticulous care that defines everything Gesha Village produces.\u003c\/p\u003e\n\u003cp\u003eHarvest: 2025\u003cbr\u003eGreen coffee price: £98 \/ kg\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/what-is-gesha-geisha-coffee\"\u003eLearn more about the Gesha variety\u003c\/a\u003e — origin, flavour profile, and brewing guide.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note Roasters","offers":[{"title":"100g","offer_id":53728674840907,"sku":null,"price":29.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/039Card.png?v=1761389480"},{"product_id":"yunlan-estate-geisha-y25-0110c01","title":"China Yunlan Estate Geisha Washed Y25","description":"\u003ch2\u003eAbout this Lot\u003c\/h2\u003e\n\u003cp\u003eLot Y25-0110C01 is a traditionally washed Geisha from Yunlan Estate, grown at 1600 to 1800 meters in the mountains of Yunnan. This is a meticulously cultivated micro-lot, processed in a classic washed style to highlight clarity, elegance, and terroir.\u003c\/p\u003e\n\u003cp\u003eThe traditional washed method preserves precision and transparency in the cup. The result is a refined profile with bright citrus acidity, sweet orange aromatics, and a delicate green tea finish—a distinctive interpretation of Geisha shaped by Yunnan's unique terroir.\u003c\/p\u003e\n\u003ch2\u003eAbout the Farm\u003c\/h2\u003e\n\u003cp\u003eIn 2017, Yunlan Estate imported a batch of Geisha seeds sourced from La Esmeralda Estate in Panama and planted them at high elevation in Yunnan's mountains. Producer Mr. Zhang took an unconventional approach: for the first several years, he deliberately chose not to commercialize the harvest, returning the cherries to the soil to strengthen the plants and refine the expression of the variety under local conditions.\u003c\/p\u003e\n\u003cp\u003eAfter years of careful cultivation and experimentation, Yunlan's Geisha has begun to fully express itself. This 2025 harvest represents a mature, stable expression of the variety in its new terroir.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is a fresh 2025 harvest of one of Yunlan Estate's most exciting micro-lots—a Chinese Geisha that's had the time to truly settle into its environment. We're drawn to coffees that show patience in their development, and Mr. Zhang's willingness to wait years before commercializing speaks to a commitment to quality over speed. The result is a Geisha that tastes distinctly of Yunnan while maintaining the elegance the variety is known for.\u003c\/p\u003e\n\u003cp\u003eHarvest: 2025\u003cbr\u003eGreen coffee price: £66 \/ kg\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/what-is-gesha-geisha-coffee\"\u003eLearn more about the Gesha variety\u003c\/a\u003e — origin, flavour profile, and brewing guide.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note","offers":[{"title":"100g","offer_id":56326601965899,"sku":null,"price":21.4,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":56326817120587,"sku":null,"price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/YunlanEstateGeishaWashedY25.png?v=1768740962"},{"product_id":"ethiopia-duwancho-honey-e25-ed30015","title":"Ethiopia Duwancho Honey","description":"\u003ch2\u003eAbout this Lot\u003c\/h2\u003e\n\u003cp\u003eThis lot\u0026amp;nbsp;is a traditionally honey-processed coffee from the Duwancho Washing Station in Sidama's Arbegona district. Sourced from smallholder farmers working at 1900 to 2150 meters above sea level, this lot shows what careful honey processing can do in a classic Ethiopian context.\u003c\/p\u003e\n\u003cp\u003eThe traditional honey process adds a gentle layer of sweetness and texture, while preserving the clarity and aromatic nuance that defines the best of Sidama. The combination of altitude and local landrace genetics naturally produces a floral, tea-like base—jasmine and bergamot leading into stone fruit, all wrapped in soft honey sweetness.\u003c\/p\u003e\n\u003cp\u003eIn Ethiopia, coffees like this are not grown as single modern cultivars, but as a mix of genetically diverse local trees, commonly referred to as Ethiopian Heirloom. The varietal codes sometimes listed for traceability (such as 74158 or 74112) reflect nursery classifications rather than uniform varieties.\u003c\/p\u003e\n\u003ch2\u003eAbout the Producer\u003c\/h2\u003e\n\u003cp\u003eDuwancho Washing Station works with smallholder farmers in the Sidama highlands, an area known for producing some of Ethiopia's most refined and floral coffees. The lot has received recognition in regional quality competitions, reflecting the care taken at both farm and washing station level.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eUntil now, our Ethiopian selection has focused on Gesha Village—a benchmark origin known for its clarity and consistently high quality. This Duwancho lot represents a different kind of choice for us. It's less widely known, but we wanted to give it a spotlight because it delivers what we most cherish in Ethiopian coffees: florality. Where Gesha Village shows the precision of estate-level production, Duwancho represents the quality that can emerge from well-managed smallholder networks when altitude, variety, and processing align.\u003c\/p\u003e\n\u003cp\u003eHarvest: 2025\u003cbr\u003eGreen coffee price: £38 \/ kg\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blog\/micro-batch-coffee-roasting-explained\"\u003eLearn about our micro-batch roasting process\u003c\/a\u003e — why batch size matters for flavour.\u003c\/p\u003e","brand":"High Note Roasters","offers":[{"title":"100g","offer_id":56326798377291,"sku":null,"price":14.2,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":56326802506059,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0922\/8759\/8923\/files\/EthipoiaDuwanchoHoney_60bfef94-cafe-4920-b54e-c89259c76738.png?v=1768741205"}],"url":"https:\/\/highnoteroasters.co.uk\/collections\/single-origin-coffee.oembed","provider":"High Note Roasters","version":"1.0","type":"link"}