Cotzal Gesha - Natural Process - 10oz
Gesha, a rare and delicate varietal, roasted by 2012 World Barista Champion Raul Rodas and harvested in Guatemala. Floral notes of jasmine lead to a caramel body with hints of lemon tea.
Raul sources this Gesha direct from Finca Cotzal. The farm is the sole source of income for the communities of Cotzal, Uspantan, and Ixil. Finca Cotzal uses a natural anaerobic process for this Gesha, fermenting and drying the cherries for 12 days.
Surrounded by lush forests and waterfalls, this estate cultivates exceptional coffees while also prioritizing the well-being of its workers with housing, education, and family spaces.
Gesha, a rare and delicate varietal, roasted by 2012 World Barista Champion Raul Rodas and harvested in Guatemala. Floral notes of jasmine lead to a caramel body with hints of lemon tea.
Raul sources this Gesha direct from Finca Cotzal. The farm is the sole source of income for the communities of Cotzal, Uspantan, and Ixil. Finca Cotzal uses a natural anaerobic process for this Gesha, fermenting and drying the cherries for 12 days.
Surrounded by lush forests and waterfalls, this estate cultivates exceptional coffees while also prioritizing the well-being of its workers with housing, education, and family spaces.
Gesha, a rare and delicate varietal, roasted by 2012 World Barista Champion Raul Rodas and harvested in Guatemala. Floral notes of jasmine lead to a caramel body with hints of lemon tea.
Raul sources this Gesha direct from Finca Cotzal. The farm is the sole source of income for the communities of Cotzal, Uspantan, and Ixil. Finca Cotzal uses a natural anaerobic process for this Gesha, fermenting and drying the cherries for 12 days.
Surrounded by lush forests and waterfalls, this estate cultivates exceptional coffees while also prioritizing the well-being of its workers with housing, education, and family spaces.