Reindeer's Gesha (Natural)

Gesha coffee originated in the Gori Gesha region of Ethiopia in the 1930s, then traveled to Tanzania and Costa Rica before gaining fame in Panama in the mid 2000s after the Peterson family entered it into the Best of Panama competition. Although initially overlooked due to its brittle branches and low yields, its unique floral and sweet flavor profile eventually led to itsrecognition as a prized, high quality varietal, fetching record-breaking prices and becoming a staple in brewing competitions. Today, the Gesha is the most prized varietal, the queen of all coffees.

Stuardo Coto took approximately 30 to 35 days to sun dry this lot during the natural process. During the first 3 days of the drying process the cherries are moved 3 times per hour, after day 4 until day 7 the cherries are moved every half an hour and from day 8 until the lot is done drying the cherries are moved 1 time every hour. Each day lot is cupped separately and the then once cleared by QC, blended.