The Elegance of Gesha

The Origin

Acatenango's volcanic soil grows Gesha the way it's supposed to be grown: slow, floral, unhurried.

The Process

Washed, then dried on the patio the old way. Nothing added, nothing rushed — that's how you keep the perfume intact.

The Cup

Violet and jasmine first. Then orange blossom, a little cane sugar, a slice of Meyer lemon on the finish. Light and precise, the way Gesha should taste.

The Story

Part of our Founder's Reserve, roasted in micro-batches because a coffee this delicate doesn't survive being rushed.