Limited Single-Estate Farm Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
This Gesha from the volcanic slopes of Acatenango is a composed, high-altitude expression of Guatemala’s most refined cultivar, evaluated at 90.7 points for its floral clarity, sweetness, and elegant structure. Grown in fertile volcanic soils at elevation, it reflects the balance and restraint that define well-executed Gesha from this region.
Carefully washed and patio-dried, this lot presents a delicate, tea-like cup with lifted aromatics and layered sweetness. Jasmine and orange blossom lead, supported by honeyed cane sugar, apple, pear, and white grape, with subtle cardamom and allspice adding warmth. The finish is clean, lingering, and quietly expressive—highlighting Gesha’s hallmark elegance without excess.
The Producer
Sourced from an estate on the volcanic slopes of Acatenango, Guatemala—this Gesha comes from a farm situated at 1,600–1,700 meters, with rich, fertile soils and a state-of-the-art wet mill on site. This particular lot shines for its refined sweetness and delicate aromatics.
The farm’s location on Volcán Acatenango provides ideal microclimates for the Gesha cultivar to thrive. Though the exact farm name is kept confidential, the coffee is processed using traditional washed methods and patio sun-dried for optimal clarity. This is a Farm Gate Certified offering, traceable and fairly sourced.
The Roast
Light-Medium — Jasmine and orange blossom remain prominent, layered with soft apple, pear, and white grape notes. Sweet accents of honey and cane sugar add clarity and brightness, while gentle cardamom and allspice hints begin to emerge, creating a balanced, perfumed cup.
Medium — Honeyed sweetness deepens with raw cane sugar and soft floral undertones. Tea-like body carries subtle cardamom and allspice, while fruit notes remain refined and integrated, delivering a lingering, aromatic finish.
The Method
Hario V60 • Chemex • Siphon • Auto Drip
The Profile
Origin — Guatemala (Known for high-altitude regions that produce vibrant and elegant specialty coffees)
Region — Acatenango (Volcanic soil and high elevations create ideal conditions for complex cup profiles)
Altitude — 1,600–1,700 m (Elevated terroir promotes floral intensity and refined acidity)
Processing — Wet Process (Washed) (Traditional method emphasizing clean sweetness and vibrant structure)
Drying Method — Patio Sun-Dried (Carefully dried to maintain clarity and preserve delicate floral notes)
Cultivar Detail — Gesha (Renowned for jasmine florals, complex sweetness, and vibrant acidity)
Grade — SHB EP (Strictly Hard Bean, European Preparation — the highest commercial grade in Guatemala)
Screen Size — 15–18 (Hand-selected, large beans offering excellent balance and clean extraction)
Appearance — 0.4 Defects Per Sample (300 G) (Exceptionally clean)
Cupping Score — 90.7 Points (Elegant, aromatic, and deeply sweet — an exceptional Gesha profile)
Farm Gate Certified — Coffee purchased directly from the farm or cooperative, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean coffee rests best 7–10 days post-roast for optimal flavor development
