Limited Single-Estate Farm Release

Micro-Roasted to Order | NET WT 12 OZ (340 G)

An expressive and unconventional Gesha, this naturally processed lot from Guardian del Bosque reveals a striking interplay of fruit intensity and delicate florality. Grown at 1,600 meters in the Amazonas region, the cup carries both the varietal’s signature elegance and the amplified character of extended fermentation—resulting in a profile that is as complex as it is memorable.

Processed through a 120-hour anaerobic dry fermentation and carefully dried on covered raised beds, this coffee delivers resiny sweetness layered with dried strawberry, fruit syrup, and creamy tropical notes reminiscent of mangosteen. Beneath the fruit-forward structure lies a refined floral core of freesia and soft hop-like aromatics, creating a cup that evolves as it cools—balancing vibrant intensity with Gesha’s hallmark elegance.

The Producer

Sourced from Ronal Carranza Montenegro’s estatre, Guardian del Bosque, located in Lonya Grande, Amazonas, Peru. The 11.5-hectare farm sits at approximately 1,600 meters and is planted with several cultivars, including Gesha.

This lot underwent a 120-hour anaerobic dry (natural) fermentation, where whole cherries are held in sealed conditions prior to drying. This extended fermentation intensifies fruit expression and contributes to the coffee’s resiny sweetness and layered complexity.

Ronal is a member of JUMARP (Asociación de Productores Cafetaleros Juan Marco El Palto), a cooperative that supports producers through technical guidance, processing improvements, and certification programs. This coffee is produced under organic and fair trade certifications, ensuring both quality and responsible sourcing.

Multiple processing styles are explored on the farm, with this dry process lot representing the most fruit-forward and experimentally expressive version of Ronal’s Gesha.

The Roast

Light-Medium — Resiny sweetness and fruit syrup dominate, supported by dried strawberry and tropical mangosteen. Floral notes of freesia and soft hop-like aromatics emerge with clarity, while acidity remains structured and bright. The cup is layered, aromatic, and highly expressive.

Medium — Fruit tones deepen into stewed berries and dense syrupy sweetness. Floral elements soften but remain present, while subtle cereal grain and fermented fruit notes add complexity. The body becomes fuller, with a lingering, slightly rustic but intriguing finish.

The Method

Hario V60 • AeroPress • Siphon

The Profile

Origin — Peru (Emerging specialty origin known for high-elevation, complex, and fruit-forward coffees)

Region — Lonya Grande, Amazonas (Remote northern region producing vibrant, high-altitude microlots)

Altitude — 1,600 m (High elevation supporting slow development and aromatic complexity)

Processing — Anaerobic Natural (120-Hour Fermentation) (Whole cherry fermentation intensifying fruit and sweetness)

Drying Method — Covered Raised Bed Drying (Protects structure while preserving delicate aromatics)

Cultivar Detail — Gesha (Rare varietal known for floral aromatics and refined cup structure)

Grade — SHB (Strictly Hard Beans grown at high altitudes, offering bright acidity and complex flavor)

Screen Size — 15–17 (Carefully selected large beans for consistent flavor)

Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)

Cupping Score — 90.5 Points (Complex, high-scoring Gesha with vibrant fruit intensity and refined floral structure)

Certifications — Farm Gate, Fair Trade & Organic (Purchased directly from the farm or cooperative, ethically sourced to ensure fair wages and community support, and grown without synthetic chemicals to preserve the environment and soil health)

Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery