Guatemala: El Estadio Gesha
Guatemala: El Estadio Gesha
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The fabulous gesha variety sourced from our long time partner Stuardo Coto and family's El Platanillo, situated in the volcanic San Marcos region.
This is a washed process gesha. Each day lot is treated separately and it takes approximately 8-12 days sun dried. The cherries are washed and depulped upon arrival to the wet mill. The cherries are fermented for 72 hours while water is changed every 24 hours. At the end of the 72 hours the coffee is washed once more and then dried on patio.
The gesha variety originally from Ethiopia’s Gori Gesha forest. Seedlings from there eventually found their way to Panama. In 2004, a gesha variety astounded judges at the Best of Panama coffee competition. Gesha coffees continue to score high on the cupping table and it’s always a treat to try this extremely floral, perfumey and fruit forward variety.
