Floral, spiced, and richly sweet — this Guatemala Acatenango Gesha stuns with jasmine aromatics, honeyed complexity, and layered fruit depth in a 90.7-point cup.

From the steep volcanic slopes of Acatenango comes a radiant Gesha selection defined by its refined sweetness and perfumed elegance. At lighter roasts, expect soft floral tones of jasmine and orange blossom, layered with apple, pear, and white grape. Hints of raw cane sugar, honey, and simple syrup provide a sweet backbone, while delicate tea-like structure and warming spice notes — cardamom, allspice — round out a complex and aromatic finish. Light and medium roasts emphasize balance between floral vibrancy, fruit brightness, and elegant sweetness.

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

The Farmer Details
Sourced from a long-standing partner 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. We've worked with this family-run operation for over a decade, and this year selected two separate Gesha lots based on floral intensity and flavor profile. 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.

Roast Levels & Flavor Profiles
Light Roast — Jasmine pearl tea, orange blossom, apple and pear, white grape acidity, floral aroma.

Medium Roast — Honeyed sweetness, raw cane sugar, cardamom and allspice, tea-like finish.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
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 — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, 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 — 2x 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

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