Thankfully
Arturo Paz - Gesha
from August 17, 2026
(42 days after roast)
20.0g
→
80.9g
(1:4.0)
in 27.9s
25.0
on Kafatek SDRM
| Portafilter Filter Paper | 909 |
| Country | Honduras |
| Region | El Dorado, Santa Barbara |
| Farmer | Arturo Paz |
| Variety | Gesha |
| Elevation | 1600 Meters |
| Processing | Cherries are placed in sealed plastic barrels for 36 hours of anaerobic fermentation. Afterward, the cherries are de-pulped, and the parchment with the mucilage is returned to a plastic barrel to complete fermentation for approximately 12 additional hours. The coffee is then thoroughly washed to remove the remaining mucilage from the parchment. The washed parchment is transported to a dark room where relative humidity and temperature are carefully controlled. Temperatures are maintained below 18°C (64°F), allowing for a slower and more uniform drying process. The coffee is dried for approximately 25 days |
| Harvest time | April 2026 |
| Tasting notes | perfumed white florals, such as Gardenia and Magnolia. The cup is extremely fruit-forward as well; syrupy yellow tropical fruit such as ripe Mango and a zingy candied lemon. The sweetness is dense and syrupy, and the finish lingers ever so present. This coffee leans heavily towards the Panama style of washed Gesha |
| Size | 150g |
| Cost | $27.50 |