Honduras - Finca La Tanairi - Mora Co-Ferment - Geisha

⚠ Pre-Sale — Pre-selling closes August 1. Roasted August 2 & ships August 3.

For the curious. For those who believe great coffee never stops evolving.

This Mora Co-Ferment Geisha from Finca La Tanairi is the result of Moisés Herrera's first foray into co-fermentation — approached not as a trend to chase, but as a hobby: something done from curiosity, care, and the simple desire to learn something new.

Using mora (wild blackberry) sourced from around the farm, Moisés prepared a fermentation solution with brown sugar and water, then applied it to pulped Geisha in wet parchment with mucilage. The coffee rested with the solution for 72 hours, allowing the wild berry character to weave itself into the cup without overwhelming the Geisha's inherent elegance.

Part of Tectonic Coffee's 10-Year Anniversary collection, this release also honors thirty years of farming and refinement from Moisés and Marysabel. After three decades in coffee, the willingness to keep learning still matters — and this cup is proof.

Read the story behind this coffee: The Best Coffee Relationships Aren't Built in One Harvest →