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Product Info
About the Roast
Roast will be sent out within a week of roasting. Next roast is the coming weekend (cut off on Friday 6pm) and will be sent out the following week's Monday. *Check our homepage for exact next roast date!
Roasted for: Filter
Body: Tea-like
Acidity: Low-Medium
Sweetness: Medium
Roast level: Light
Tasting notes: Florals, Jasmine, Sweet Nectarine, Lemon candy, RosePlease note that the 600g packaging comes in a pale blue (similar coloured) resealable valved bag.
About the beans
Owner: Karla Coto
Region: San Pedro Yepocapa, Acatenango
Varietal: Gesha
Process: Washed
Altitude: 1500 maslDuring the harvest, the cherries are carefully handpicked and delivered by truck to the wet mill located in Antigua, 2 hours away. The cherries are then examined and sorted to remove any under or overripe cherries.
Next, the cherries are pulped via machine then fermented in plastic barrels for 36 hours. After fermentation, the coffee is washed by hand in correteos to remove any remaining mucilage or debris.
Finally, the coffee is dispersed evenly on patios to dry in the open sun. On the first day, the coffee is moved every 30 minutes, then every hour the following day, and every hour and a half for the remainder of drying time, which lasts 15 – 20 days. Once dried, the coffee is rested, then hulled, and prepared for export.
Finca El Mirador
In the prominent volcanic coffee producing region of Acatenango is the town of San Pedro Yepocapa and the location of Finca El Mirador, the source of this lot.
The De la Roca family ran the farm for 40 years until in 2015 the land was sold to Stuardo Coto, who added it to his Panorama Estate. The organization is dedicated to growing coffee with respect to the environment whilst ensuring high quality is maintained. His team diligently monitors the soil fertility, pruning, fertilizing, and pest management of each farm within the organization.
The slopes of Finca El Mirador are filled with Pacamara and Gesha. Thanks to the high altitude and ideal climate, this farm is utilized primarily for growing high quality coffee rather than quantity.
GeshaGesha is a type of specialty coffee bean that is highly prized for its unique flavour profile and exceptional quality. The varietal gets it's name from the Gori Gesha forest in Ethiopia, where it is said to have originated.
The Gesha varietal is a difficult plant to grow. It grows best at high altitudes (1,400+ meters above sea level), is low-yielding, and can be delicate. The leaves of the plant are very thin compared to other coffee varieties, meaning that photosynthesis is far less efficient than other varietals. The roots of the Gesha varietal also has a poorer root system compared to other varietals, this means less intake of water and energy. A Gesha plant produces half the beans that a Catuai does, for example.
Gesha coffees are rare, expensive, and often given notes like “delicate” and “floral.”