Guatemala, Gesha Coffee Beans

It’s that time of year for our Guatemala coffees to hit the shelves and to be served on our menu! What better way to kick these coffees off than with a couple unique Anaerobic Geshas. This Gesha (along with Java from this same farm– look for Java as well on our online store) comes from Miguel’s farm in Santa Clara, Acatenago, the former president of Anacafe (the Guatemala coffee association) grows a variety of shade covered, wild forest feeling plots of coffee. This year Miguel offered some new anaerobic style coffees that took a lot of attention to detail to produce. This Gesha coffee was hand picked at 20 degrees brix (a measure of the dissolved solids in a liquid). This technique was used to measure the dissolved sugars (sucrose) and is a good representation of the strength of the sugar compared to the mass of the coffee. This coffee was then fermented in bags for 8 hours prior to washing. After that it was fermented for 32 hours, washed, and then rested under clean water for 24 hours. Once all this was completed it was dried on raised african style beds. 

This is an incredibly complex coffee with very notable white tea and honeysuckle flavors. This coffee is a great representation of what a well rounded Gesha coffee should taste like. We are very fortunate to have this partnership with Miguel, not only because he is a great man, but he is able to produce stunning coffees like this one.