Description
Discover the exquisite taste of Gesha varietal from Los Pocitos. We are excited to bring you this exceptional coffee from the renowned Ignacio Gutierrez, who has made a name for himself with his award-winning Pacamara beans. Now, we’re thrilled to introduce you to this fantastic Gesha coffee.
THE ROAST
This Gesha is a medium-light roast, offering a juicy, flavorful experience with prominent notes of vanilla and molasses, accompanied by subtle fruity undertones. This medium to full-bodied coffee is packed with robust flavors that linger. Enjoy the vanilla and molasses upfront, with delightful jammy undertones towards the finish.
Brewing Recommendation: For the best experience, we recommend using pour-over methods with an 18:1 water to coffee ratio, using water just below boiling point.
THE BEAN
Gesha is known for its unique and complex flavor profile, and this bean from Los Pocitos lives up to that reputation. Gesha coffee is renowned for its distinctive and complex flavor profile, featuring floral, jasmine-like aromas, bright acidity, and fruity-sweet notes like tropical fruit. Grown at high altitudes and requiring meticulous cultivation, Gesha coffee is rare and often more expensive due to its specialized care. Originating from Ethiopia and gaining fame in Panama, it has won numerous awards, cementing its reputation among coffee connoisseurs for its exceptional quality and unique taste.
FARM STORY
Ignacio Gutierrez, affectionately known as Nacho, transitioned from growing tomatoes and wood trees to coffee production in 2005. Starting with a small plot of land and just 500 coffee trees, Nacho’s dedication and hard work have paid off, earning him the prestigious Cup of Excellence in 2011, 2013, 2015 (first place with a record-breaking score from Los Pocitos), and again in 2017. Each year’s winnings have been reinvested into improving and expanding his farms.
Today, Ignacio operates three small farms: Los Pocitos, La Roxanita, and San Nicolas, all located in the northern region of El Salvador, in Chalatenango, at elevations ranging from 1,600 to 1,700 meters. The farms are planted with Pacas, Pacamara, Gesha, and SL28 varietals. Nacho and his family have mastered all three drying processes: washed, honey, and natural, and all processing is done at the farm.
Working with Ignacio Gutierrez has been instrumental in building our coffee portfolio over the years. Ignacio is a world-class coffee producer with humble roots and extensive practical knowledge in coffee agriculture. Additionally, we collaborate with Ignacio for the picking, drying, and processing of the coffees we produce at our farm, Balam, which neighbors one of Ignacio’s farms.
