MEET THE PRODUCER | As a third generation coffee producer with over thirty years of experience under his belt, patriarch Pedro Sagastume knows a thing or two about growing great coffee. In 2011, Pedro purchased land in the El Sauce community of Santa Barbara and named it Los Quetzales, the farm where he eventually chose to try his hand at growing Gesha in 2018. That decision turned out to be a pretty great one - Benjamin Paz, who won the Honduras Cup of Excellence with his own Gesha lot in 2023, described Pedro's Gesha lots as "some of the best Honduran Geshas of the season."

In recent years, Pedro has divided his farms into multiple lots and given many of them to his children to manage and cultivate for themselves. But, he still maintains some of that farmland himself, and we had the distinct pleasure of buying this blended Gesha lot directly off of the drying beds located behind his own home last summer.

TRUST THE PROCESS | This offering is composed of two Gesha lots: one washed, and one anaerobic washed. In both cases, whole coffee cherries are handpicked at peak ripeness and floated to remove lower-density beans. One lot was de-pulped before undergoing 24 hours of dry fermentation in an anaerobic environment; the other went straight to the baths. After being thoroughly rinsed with water four times, the cherries of both lots are finally laid out to dry on raised beds for about 16 days, or until optimal moisture content is achieved.

TAKE A SIP | Classically Gesha and Santa Barbara-sweet, this lovely, elegant coffee delivers everything you’d expect from both its variety and terroir. It’s subtly floral and unapologetically sweet, like wildflower honey. This coffee almost has a shortbread quality about it – and when combined with sweet citrus notes, it reminds us of a lemon shortbread cookie. 

Origin | El Sauce, Santa Barbara, Honduras

Producer | Pedro Sagastume (and family)

Farm | Los Quetzales

Process | Washed, Anaerobic Washed

Variety | Gesha

Elevation | 1600-1700 MASL