Finca Gascon • Black Honey • Caturra • Guatemala

Farm - Santa Irene Origin - Guatemala Process - Natural Varietal - Geisha Altitude - 1470 - 2100 MASL Flavour Notes - raspberry, prune, apple Best for: Filter + Espresso roast level: Very Light FARM The Cobán region of Guatemala is known for its unique climate, which differs from other coffee-growing regions in the country. Instead of distinct dry and rainy seasons, Cobán experiences frequent mist and rainfall, known locally as chipi-chipi, for up to ten months each year. This cool, humid climate, influenced by the Atlantic Ocean, creates ideal conditions for producing high-quality shade-grown coffee, while also requiring careful management to reduce the risk of coffee leaf rust. One notable producer is Saint Irene, a 129-hectare protected natural forest reserve owned by Dr. Jacinto Estrada Zanabria. In 2012, his son, Carlos Estrada, began cultivating 15 hectares of the property with coffee varieties including Catuaí, Geisha, Bourbon, and Cidra, with Catuaí being the primary variety. Carlos is dedicated to specialty coffee production and continuously experiments with innovative processing methods, including anaerobic fermentation. His investment in greenhouse drying systems reflects his commitment to improving coffee quality and advancing sustainable production practices. PROCESS Before harvesting, the coffee cherries are assessed using Brix measurements to determine their sugar content and identify which lots are ready for picking. Cherries are typically harvested when they reach a Brix level of 18–22°. At the end of each day, the harvested coffee is sorted, weighed, and transported to the wet mill for processing. Geisha coffee undergoes flotation before being slowly dried on raised beds inside a greenhouse. Due to Cobán's consistently wet climate, greenhouse conditions are carefully managed to control temperature and humidity, ensuring even drying. Once the parchment coffee reaches its optimal moisture content, it is prepared for safe storage.

Producer - El Placer Origin - Colombia Process - Black Honey Varietal - Wush Wush Altitude - 1200-2100 MASL Flavour Notes - Plums, Tamarind, Black Pepper Best for: Filter + Modern Espresso roast level: Light Farm Located in Quindío, Colombia, El Placer Farm is owned and managed by Sebastian Ramirez, a fourth-generation coffee producer renowned for his innovative approach to specialty coffee. Building on generations of family knowledge, Sebastian has become recognised for developing experimental processing methods that highlight the unique character of each coffee variety. His focus on precision fermentation, careful quality control, and continuous experimentation has earned El Placer international acclaim among roasters and baristas. Every lot is produced with meticulous attention to detail, resulting in expressive coffees celebrated for their clarity, complexity, vibrant fruit character, and consistently exceptional cup quality. PROCESS The process begins with the careful selection of cherries, consisting of approximately 95% fully ripe and 5% semi-ripe fruit. After harvesting, the cherries are pulped while retaining an exceptionally high proportion of mucilage on the beans, allowing for an extended anaerobic fermentation that enhances sweetness, depth, and complexity. The coffee is then dried slowly under shaded conditions with minimal turning, ensuring a gradual and even reduction in moisture that develops a rich body while maintaining balance. Once the optimal moisture content is achieved, the coffee is packaged in GrainPro bags and stabilised for 15 days before preparation for export.

An extremely light honey processed Geisha from Mi Reyna in Peru, grown at 1650 MASL with a focused dried pineapple profile.

Producer - Magma Coffee Origin - Panama Process - Honey Varietal - Geisha Altitude - 1500-2200 MASL Flavour Notes - Jasmine, Peach, Tangerine Best for: Filter roast level: Extremely Light Farm Magma Coffee Plantations was born from a journey that began far from the volcanic mountains of Panama. Founder Dinesh Kumar was raised in a small farming village in India, where agriculture was a way of life. As the son of a farmer, he developed a deep respect for the land, nature, and the dedication required to cultivate something exceptional. After earning his engineering degree, Dinesh began his career in India before relocating to the United States in 1993, where he built a successful business career. Despite his achievements, his passion for farming remained strong. Inspired by the memory of his late father and encouraged by his daughter, he returned to his agricultural roots. In 2020, Dinesh acquired land along the Río Breque in the Cordillera region of Chiriquí, Panama, with a vision of producing world-class specialty coffee. The first Geisha coffee trees were planted in 2021, marking the beginning of Magma Coffee Plantations. Today, the plantation is dedicated to producing exceptional Geisha coffee through sustainable farming and respect for the environment. Nestled in the highlands of Chiriquí, its mineral-rich volcanic soils, high elevations, cool mountain climate, and pure water create ideal growing conditions, allowing the coffee cherries to mature slowly and develop the elegant flavors and floral character that define Panama's finest Geisha coffees..