Bolivia - Gesha

Note: Pre-ground coffee beans will get stale quicker, which may cause it to lose its aromatic subtleties. Although we'd be happy to grind the coffee beans to your liking, we highly recommend our customers to grind their coffee beans just before consumption.   

Gesha is widely recognized in the specialty coffee industry for its luxurious, premium, and rare qualities. This year, we are delighted to introduce our second-ever Gesha coffee from Bolivia. This coffee has impressed us, particularly in straight espresso, with its distinct tea-like character and notable flavors of apricot, papaya, and hints of burnt sugar. We also found it exceptionally enjoyable when brewed as pour over in a Hario V60 with a medium coarse grind.

Juan Carlos Huanca, owner of Finca La Asunta in La Asunta, Bolivia, is responsible for producing this exceptional coffee. His 7-hectare farm allocates 3 hectares to coffee cultivation, while the remainder is dedicated to citrus fruits. Juan employs a meticulous process, starting with a 22-hour dry fermentation, followed by drying the coffee on raised beds for 7 days.

By introducing Gesha to his farm, Juan aims to pioneer new and exciting flavor profiles in the region, with an annual yield of just 2250 kilograms of coffee.