Jhon Samboni

Jasmine, Honey, Tea

Jhon Samboni's Geisha is fermented twice — whole cherries in sealed tanks for 100 hours, then pulped and returned for a further 30. Grown at 2,000 metres in Huila with volcanic soil and ideal temperature swings, the double fermentation amplifies the already exceptional raw material. Expect jasmine, honey and tea in the cup.