Producer: Pedro Rodriguez
Region: Samaipata, Bolivia
Variety: Gesha
Processing: Washed Anaerobic
Altitude: 1,710 masl
Tasting Notes: Pink Lemonade, White Peach and Jasmine
Roast Date: 25th September

With its remarkable floral, fruity and tea-like flavours, Gesha has made a tremendous mark on the specialty coffee industry despite being notoriously difficult to grow. This exclusive microlot produced by Pedro Rodriguez is a prime example of what the variety has to offer, and we’re so excited to share it with you.

Pedro’s approach to farming and processing is meticulous, innovative and scientific; with his own farms and teachings through the ‘Sol de la Mañana’ program setting a benchmark for specialty coffee production in Bolivia. The high elevations, tropical microclimate and distinct soil profile of his farm “Floripondio” in the Samaipata growing region further contribute to the quality of this coffee. This lot was carefully handpicked and sorted before being depulped and placed in custom built stainless steel tanks. There it undergoes a 75 hour fermentation in an anaerobic environment, adding a silky quality in the final cup. Following this, the coffee is washed and dried for 60 hours in a ‘guardiola’; a horizontal, rotating drum that gets rid of moisture by creating a warm, consistent flow of air around the coffee. The final result is exceptionally balanced, with a delightful sparkling acidity, juicy stone fruit sweetness and delicate floral notes. This filter is seriously special.

This Gesha is only available in 100g whole bean canisters.