Gesha - Eber Olivera Baltazra

The roaster partnered with Eber Olivera Baltazra to bring Gesha from Talea de Castro in the Sierra Norte of Oaxaca. This single farm lot was crafted by Eber Olivera Baltazra on his small plot using agroecological techniques. The cherries are selected ripe, first fermented in the fruit for 24 hours, before being pulped and fermented in tanks for an additional 36 hours. The coffee is dried on raised beds for 10 to 15 days before parchment is milled. The lot sits at about 1600 meters and reflects the biodiverse terroir of Oaxaca. The roaster describes the taste as yuzu, lilac and honey, a profile that translates to a bright citrus note with floral hints and honey sweetness.