<p>This Gesha is unbelievably complex, nuanced, and structured – no wonder it's our team member/part-time roaster Spenser's favourite coffee that we've ever sold! As the youngest ever certified barista in the UK, Spenser knew more about coffee by age 18 than most coffee professionals pick up in their entire careers. Suffice it to say, he knows what he's talking about... give it a try and see if you agree.</p> <p>Delicate notes of blueberry, grapefruit, and violet combine to bring a beautiful Ethiopian-like quality to the cup, and we're thrilled to showcase it in this limited release just for the holidays. </p> <p>We sourced this coffee through our friends at Falcon – here's a bit more about this lot from their website: </p> <p>Finca Etiopia is one of the flagship farms of Los Naranjos Café, located in the Apaneca region of Ahuachapán, El Salvador. Established in 2018, this 34.5-hectare farm was revitalized and renamed to honor the birthplace of coffee. Despite its size, only 13 hectares are cultivated, with the remainder preserved as natural forest to protect local flora and fauna.</p> <p>The farm sits just behind the Ilamatepec Volcano, benefiting from rich volcanic soil and a climate ideal for coffee cultivation. The coffee is grown entirely under shade provided by native trees, contributing to its exceptional quality. Notably, Finca Etiopia produces Gesha coffee, renowned for its bright, juicy, and exceptionally clean profile.</p> <p>In line with sustainability practices, Finca Etiopia employs manual weeding using tools like machetes and avoids chemical herbicides. Soil studies guide their nutrient management, and measures such as soil conservation work and water collection pits protect groundwater. The cherries are carefully tested for sweetness before harvest, ensuring only the best are selected for processing. Finca Etiopia's commitment to quality and sustainability has garnered recognition, including a 22nd-place finish in the 2025 Cup of Excellence competition.</p> <p>To process this coffee, cherries were first floated to remove defects. The coffee was then sorted to remove quakers and pulped to remove the shells. The pulped coffee was then sent to metallic carts without passing through the demucilaginator, preserving 100% of the mucilage.</p> <p>Coffee was then transferred from the fermentation area to the pre-drying area (patios) to immediately reduce excess water content and stop fermentation. The coffee stayed in this stage for 3-5 days and was then put in sacks. Then, the sacks were transferred to African beds for further drying. Initially placed on the lower level, the coffee rested for 3-5 days, reducing humidity to 20%.</p> <p>Finally, the coffee was moved from the lower to the upper level of the African beds. The coffee began its final drying process, staying for 8-10 days depending on sunlight, until reaching 10% humidity. It was then collected in polypropylene sacks with a GrainPro bag inside to preserve quality and prevent rehydration, thus avoiding potential cup defects. </p> <p> </p> <p>Elevation: 1950-2150 MASL
</p> <p>Varietal: Gesha
</p> <p>Cup score: 92.75</p> <p>Price paid per kg: £28.21</p> <p>Process: Honey</p>