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MEET THE PRODUCERS | 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."

If the surname, Sagastume, looks familiar to you, it's probably because we've featured Pedro on our menu before - but we've also featured his children's coffees as well, each of whom is forging their own future in Honduran specialty coffee. Yeltsin is one of those such producers, and he currently grows coffee on some of the land that his grandfather once gave to his father, which has since been passed on to him.

TRUST THE PROCESS | After being picked at peak ripeness, whole coffee cherries are floated to remove lower-density beans. Then, they are de-pulped before undergoing 24 hours of dry fermentation. After being thoroughly rinsed with water four times, the cherries are finally laid out to dry on raised beds for about 16 days until optimal moisture content is achieved.

TAKE A SIP | Soft florals meet you as you raise your cup for a first sip, and a bright acidity like sweet meyer lemons accompanies your inaugural slurp. Nuanced fruit notes, like tamarind, linger throughout the cup. And, like most Gesha coffees, this one sips a lot like tea - in this case, a bright hibiscus tea… just in time for summer.

Origin | El Sauce, Santa Barbara, Honduras

Producer | Pedro & Yeltsin Sagastume

Farm | Los Quetzales & El Ocote

Process | Washed

Variety | Gesha

Elevation | 1600-1700 MASL