This is an exceptionally clean natural-processed coffee from producing legend Juan Peña. We've been working with Juan’s coffees since the beginning of our roasting journey, and he continues to produce some of the best coffees we taste from anywhere in the world. This cup is remarkably complex, with the fruit-forward profile you'd expect from a natural, while maintaining its exquisite Gesha florality and acidity.
Hand picked at peak ripeness. Floated to further remove defects. Dried in full cherry on raised beds for 30 days.
Before coffee, Juan Peña and La Papaya produced roses. However, after a particularly devastating harvest, Juan decided to diversify his crops and chose to bring his flower-producing knowledge to coffee production. The rest, as they say, is history. Year after year, he is nominated for awards, and his coffees have become staples on the national and world competition circuits.
Gesha was originally collected from coffee forests of Ethiopia in the 1930's. From there, it was sent to the Lyamungo Research Station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960’s after its tolerance to coffee leaf rust was recognized. However, it was not widely planted because the plant's branches were brittle and not favored by farmers. Gesha came to prominence in 2005, when the Peterson family of Boquete, Panama, entered it into the Best of Panama competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20 per pound. Since then, the variety has become a resounding favorite of brewing and roasting competition winners and coffee enthusiasts alike.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.