DH Gesha Infused It starts off pretty standard- harvest the ripe cherries, float and filter out what doesn’t make the cut, then ferment in tanks for 10 hours. Now here’s where it gets funky. Mosto (coffee cherry juice from a previous fermentation) is added along with eucalyptus flowers, and fermented altogether for an additional 40 hours. In the end we have an absolutely electric cup that tastes like a trademarked lemon-lime soda.