guatemala. agua tibia gesha
Variety: gesha
Process: natural
Flavor impression: pink floral, fruit punch, peach gummy
Net weight: 150 grams
Resting: 20 days from roast
Best tasting: 25 to 70 days from roast
It is an amazing micro-lot gesha natural offered by Finca Agua Tibia in Guatemala. Cupping presents all the great qualities you can recall from a Panamanian gesha: impressive florality and candy-like sweetness. It is also very clean cup and without herbal aftertaste which can commonly be found in some Guatemalan coffees.
Finca Agua Tibia is located in the Fraijanes Plateau and owned by Erick de la Roca who is now the fourth-generation coffee producer. Erick runs his own coffee nursery where all seedlings are planted, and varieties include caturra, catuai, bourbon, gesha and pacamara. Harvest time at Finca Agua Tibia begins in November until March next year, with as many as 220 well-trained workers to deliver ripe cherries to the wet mill and drying patios.
Variety: gesha
Process: natural
Flavor impression: pink floral, fruit punch, peach gummy
Net weight: 150 grams
Resting: 20 days from roast
Best tasting: 25 to 70 days from roast
It is an amazing micro-lot gesha natural offered by Finca Agua Tibia in Guatemala. Cupping presents all the great qualities you can recall from a Panamanian gesha: impressive florality and candy-like sweetness. It is also very clean cup and without herbal aftertaste which can commonly be found in some Guatemalan coffees.
Finca Agua Tibia is located in the Fraijanes Plateau and owned by Erick de la Roca who is now the fourth-generation coffee producer. Erick runs his own coffee nursery where all seedlings are planted, and varieties include caturra, catuai, bourbon, gesha and pacamara. Harvest time at Finca Agua Tibia begins in November until March next year, with as many as 220 well-trained workers to deliver ripe cherries to the wet mill and drying patios.