guatemala. la soledad gesha
Variety: gesha
Process: washed
Flavor impression: jasmine, lemon perfume, clean and delicate
Net weight: 150 grams
Resting: 20 days from roast
Best tasting: 25 to 70 days from roast
Coffee aficionados should already be familiar with Finca La Soledad coffees as they have been presented in the Guatemalan Cup of Excellence over the past years. We acquired a washed gesha lot this year that is outstandingly fragrant: jasmine florality and citrus perfume that can be on par with a Panamanian gesha. Flavors are delicate recalling a cup of honey lemon tea in the winter morning. It is highly recommended to rest the beans for 25 days from roast to reach its full potential.
Finca La Soledad was owned by the Perez family since 1895 and the current owner Henio Perez has been working in the farm for 30 years. The farm is located in the heart of Acatenango region, its unique microclimate and rich volcanic soil make a perfect combination for growing high quality coffees. The Perez family uses traditional washed method of processing for most of their coffees with dedicated efforts made from manual picking to drying. Their coffees were rewarded multiple times in the Guatemalan Cup of Excellence and earned great respect and recognition in the coffee community.
Variety: gesha
Process: washed
Flavor impression: jasmine, lemon perfume, clean and delicate
Net weight: 150 grams
Resting: 20 days from roast
Best tasting: 25 to 70 days from roast
Coffee aficionados should already be familiar with Finca La Soledad coffees as they have been presented in the Guatemalan Cup of Excellence over the past years. We acquired a washed gesha lot this year that is outstandingly fragrant: jasmine florality and citrus perfume that can be on par with a Panamanian gesha. Flavors are delicate recalling a cup of honey lemon tea in the winter morning. It is highly recommended to rest the beans for 25 days from roast to reach its full potential.
Finca La Soledad was owned by the Perez family since 1895 and the current owner Henio Perez has been working in the farm for 30 years. The farm is located in the heart of Acatenango region, its unique microclimate and rich volcanic soil make a perfect combination for growing high quality coffees. The Perez family uses traditional washed method of processing for most of their coffees with dedicated efforts made from manual picking to drying. Their coffees were rewarded multiple times in the Guatemalan Cup of Excellence and earned great respect and recognition in the coffee community.