ROAST | LIGHT

ORIGIN | EL SAUCE, SANTA BARBARA, HONDURAS

NOTES | MAGNOLIA, CANDIED LEMON, RAINER CHERRY, DARK HONEY

Pedro Sagastume has been in the coffee business for a long time - he's a third generation producer with over thirty years of experience under his belt. But, his tenure at the Honduras Cup of Excellence is a much shorter one, and he started placing at COE as early as last year. He's also buddies with another acclaimed Honduran producer on our menu this week, Benjamin Paz. Benjamin described this lot from Pedro's farm as "one of the best Honduran Geshas of the season," and that's pretty high praise coming from the guy who actually won the Honduras Cup of Excellence with his own Gesha earlier this year!

Processing: The coffee cherries are harvested at pike ripeness and floated to remove lower-density beans. Then, they are de-pulped before undergoing 24 hours of a dry fermentation. After being thoroughly washed, the cherries are finally laid out to dry on raised beds for about 16 days.

In the cup: As you'd expect from any good Gesha lot, this coffee is floral, acidic, bright, and sweet. Both in the cup and on the nose, that floral character shines as magnolia. The sweetness has a depth to it that reaches its way into that light, bright acidity, reminding us of candied lemons and dark honey. A stone fruit note, like rainer cherry, is also predictably present. The whole experience is an ode to everything we love about the Gesha variety, and with it, we say Cheers! to producers like Pedro and Benjamin, both of whom are playing a crucial role in solidifying Honduran Geshas' place on the proverbial map. 

Producer | Pedro Sagastume

Process | Washed

Variety | Gesha

Elevation | 1600 masl