Finca La Hermosa Gesha – Dual Process

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Born and raised among coffee plantations, Max Pérez was acutely aware of both the risks and potential within the coffee industry. Driven by a desire to “make the coffee dreams come true,” he and his wife, Claudia, founded Finca La Hermosa in 2010. Situated on the slopes of the Acatenango volcano, the coffee farm benefits from fertile volcanic soils that nurture a diverse range of coffee varieties, including an entire “GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. forest.” This coffee combines two distinct processing techniques - honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sundried. The honey process incorporates anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. while leaving the sticky mucilage on the coffee seed for 2 days before being dried. Through the natural process, coffee cherries are dried with their fruit intact for 30 days on raised beds. Roasting these two coffees together results in the distinguished characteristics of blueberry, honeysuckle and limeade, a beautiful reflection of both processes and varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.. Pronunciation: FEENG-kah lah ehr-moh-sah