This is a really beautiful Gesha selection grown in Santa Bárbara terroir. This is a more classic Gesha profile, with jasmine florality, and notes of Key Lime and honey.
El Sauce, Santa Bárbara
Harvested at peak ripeness. Floated. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
Pedro is a third generation coffee producer who has been managing his own farm for 30 years. He has worked endlessly at increasing his quality and has, in recent years, begun placing in the Cup of Excellence. We've been following Pedro's progress rather closely, and taste his coffees every year. This particular lot was shown to us by Benjamin Paz as one of the best Honduran Geshas of the season, and we're very honored to share this coffee with you.
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.