Gesha
Geisha
Controlled anaerobic fermentation — exotic, bright acidity with harmonious sweetness. Golden Cup 2024 winner.
Cordillera de Montecillos (Marcala)
1,350–1,700 MASL
Altitude
1,350–1,700MASL
Screen Size
15–16screen
Caffeine
0.5–0.8%
Defects
0pts
Sensory Profile
Tasting Notes
Fragrance / Aroma
Wild flowers, Jasmine
Flavor
Rose tea, Passion fruit, Lemongrass
Acidity
Bright and subtle citric
Body
Velvety, juicy
Cup Profile
Exotic bright acidity and harmonious sweetness
Origin
Where It Grows
CountryHonduras
RegionCordillera de Montecillos (Marcala)
Altitude1,350–1,700 MASL
Seed ShapeOval, slightly elongated, defined groove with slight openings.
Processing
How It's Made
Harvest MethodManual selective with optimal brix measurement.
ProcessControlled anaerobic fermentation in cherry and mucilage, mechanical wash, shade dried at low temperatures.
Flower to Cherry8–9 months
Production500–680 Kg/Ha
Technical Data
Full Specifications
Screen Size15–16 screen
Moisture≤12%
Defects0
Flower to Cherry8–9 months
Production500–680 Kg/Ha
Opt. Temperature15–30 °C
Opt. Rainfall1,400–1,600 mm/yr
Altitude1,350–1,700 MASL
Caffeine0.5–0.8%
Harvest MethodManual selective with optimal brix measurement.
ProcessControlled anaerobic fermentation in cherry and mucilage, mechanical wash, shade dried at low temperatures.
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