This coffee offers a traditional flavor profile of the Gesha variety. With impressive clarity, it reminds us of jasmine, lemon, and black tea.

Region : Guatemala, Acatenango
Farm : Raul Perez
Variety: Gesha
Altitude : 1650M
Method: Washed
Notes: Jasmine, Lemon, Black tea

Nestled on the fertile slopes of the Acatenango volcano, Finca La Soledad benefits from a cool microclimate and rich volcanic soil that give rise to coffees of great clarity. The farm, managed by the Perez family, spans 90 hectares, half of which is dedicated to coffee cultivation, while the other half is preserved as natural forest to protect the surrounding ecosystem.

Raul Perez, a sixth-generation producer, works alongside his parents and brother to perfect each harvest. Their approach is based on rigor, sustainable practices, selective picking, and meticulous care at every stage of processing. The lot we present to you is of the Gesha variety. An iconic variety known for its aromatic expression and finesse.

Ripe coffee cherries are hand-picked, fermented for 40 to 45 hours in cement tanks, then carefully washed before a slow drying of 12 to 18 days on African beds. This classic washed process, executed with consistency and precision, helps preserve the balance and clarity of the profile.

In a cup, the Gesha from La Soledad stands out for its floral aromas, with notes of jasmine, a sharp lemony acidity, and a finish reminiscent of black tea. An elegant and structured coffee that reflects both the richness of the Acatenango terroir and the expertise of the Perez family.