Guatemalan Gesha

Varietals: Gesha
Process: Natural (Anaerobic, Lactic & Extended Fermentation)
Altitude: 1,450m above sea level

The Farms:

In 1992, the Coto family opened their own dry mill and Su Beneficio to process and ship their own coffee. Finca El Platanillo primarily grows Catuai, Caturra, and Sarchimor with various experimental plots where this blend came from.

The Beans: Strength 2/5

Our Guatemalan Geisha is fantastically complex, with notes of mango, orange, and rosewater. This is the ultimate filter coffee, brewed on a V60 for best results.
We recommend using a 1:16 ratio, with 90C water and a brew time of 2 minutes, including a 20 second bloom. 

Environmental/Social Commitment:

As climate change hits Guatemala, the importance of sustainable farming is paramount to El Platanillo’s continued success, and so to secure the future of the farm, the Coto family have planted a varietal garden of 150 different varietals to best understand which will fare better in the climate of the farm.