Gesha Santa Ana
Our direct trade relationship with Finca Santa Ana in Santa Rosa, Guatemala started 15 year ago. In 2015, we shared an investment with farm owner Fernando Diaz to source and plant new seed stock.
About 15 new varieties were planted in Santa Ana's experimental garden, including Gesha. When it was found to respond well to the microclimate of the area, Fernando decided to plant more Gesha at the highest point of the farm. There the coffee shrubs grow under the shade of a dense canopy of trees. In typical Gesha fashion, they're low yielding yet produce bright red cherries that are sweet and taste of flowers and tropical fruit. Given our long relationship with Fernando and Finca Santa Ana, we've been excited to taste the results of our collaborative efforts, and we're happy to say the final product is one we're proud to share with our customers.
This Anaerobic fermentation and Natural process lot of Gesha features floral fragrances of chamomile with a range of stone and tropical fruit flavors including cherry jam and passion fruit. An intense sweetness reminds us of white chocolate, while the bright and crisp acidity brings to the syrupy body. The aftertaste lingers with a citrus notes that reminds us of Lemon curd and tropical fruit dessert that we are describing as passion fruit sorbet .
This cup represents the outcome of a coffee sourcing philosophy based on relationships. Through long term collaboration Fernando has been able to create flavors never before found at Finca Santa Ana, and it's our honor to share them with you.
About the process:
It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested selected cherries inside a sealed container with one way valve to naturally displace the oxygen for a period of 72 hours this fermentation creates a flavor impact. We find that anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile. After the anaerobic fermentation then the coffee is sun- dried for 15-20 days
Original: $50.00
-65%$50.00
$17.50More Images
Gesha Santa Ana
Our direct trade relationship with Finca Santa Ana in Santa Rosa, Guatemala started 15 year ago. In 2015, we shared an investment with farm owner Fernando Diaz to source and plant new seed stock.
About 15 new varieties were planted in Santa Ana's experimental garden, including Gesha. When it was found to respond well to the microclimate of the area, Fernando decided to plant more Gesha at the highest point of the farm. There the coffee shrubs grow under the shade of a dense canopy of trees. In typical Gesha fashion, they're low yielding yet produce bright red cherries that are sweet and taste of flowers and tropical fruit. Given our long relationship with Fernando and Finca Santa Ana, we've been excited to taste the results of our collaborative efforts, and we're happy to say the final product is one we're proud to share with our customers.
This Anaerobic fermentation and Natural process lot of Gesha features floral fragrances of chamomile with a range of stone and tropical fruit flavors including cherry jam and passion fruit. An intense sweetness reminds us of white chocolate, while the bright and crisp acidity brings to the syrupy body. The aftertaste lingers with a citrus notes that reminds us of Lemon curd and tropical fruit dessert that we are describing as passion fruit sorbet .
This cup represents the outcome of a coffee sourcing philosophy based on relationships. Through long term collaboration Fernando has been able to create flavors never before found at Finca Santa Ana, and it's our honor to share them with you.
About the process:
It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested selected cherries inside a sealed container with one way valve to naturally displace the oxygen for a period of 72 hours this fermentation creates a flavor impact. We find that anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile. After the anaerobic fermentation then the coffee is sun- dried for 15-20 days
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Our direct trade relationship with Finca Santa Ana in Santa Rosa, Guatemala started 15 year ago. In 2015, we shared an investment with farm owner Fernando Diaz to source and plant new seed stock.
About 15 new varieties were planted in Santa Ana's experimental garden, including Gesha. When it was found to respond well to the microclimate of the area, Fernando decided to plant more Gesha at the highest point of the farm. There the coffee shrubs grow under the shade of a dense canopy of trees. In typical Gesha fashion, they're low yielding yet produce bright red cherries that are sweet and taste of flowers and tropical fruit. Given our long relationship with Fernando and Finca Santa Ana, we've been excited to taste the results of our collaborative efforts, and we're happy to say the final product is one we're proud to share with our customers.
This Anaerobic fermentation and Natural process lot of Gesha features floral fragrances of chamomile with a range of stone and tropical fruit flavors including cherry jam and passion fruit. An intense sweetness reminds us of white chocolate, while the bright and crisp acidity brings to the syrupy body. The aftertaste lingers with a citrus notes that reminds us of Lemon curd and tropical fruit dessert that we are describing as passion fruit sorbet .
This cup represents the outcome of a coffee sourcing philosophy based on relationships. Through long term collaboration Fernando has been able to create flavors never before found at Finca Santa Ana, and it's our honor to share them with you.
About the process:
It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested selected cherries inside a sealed container with one way valve to naturally displace the oxygen for a period of 72 hours this fermentation creates a flavor impact. We find that anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile. After the anaerobic fermentation then the coffee is sun- dried for 15-20 days
