Gesha

this is a gesha varietal grown in chiapas, mexico, and roasted by cumbé, la tostadora. it's processed using the honey method, where some of the fruit mucilage is left on the bean during drying, which contributes to a naturally sweet, syrupy character. expect honey and honeycomb throughout, with the floral, delicate qualities gesha is known for sitting underneath that sweetness. because the honey process adds body and sugar-forward notes, filter brewing, such as a pour over or chemex, will let the clarity and texture come through without muting the finer detail. use water around 90-93°c and a medium-fine grind as a starting point.