Gesha Blossom

Tastes Like: Honeydew, Toffee, Stone Fruit, Korean Melon
Origin: Cajamarca, Peru
Variety: Gesha
Producer: Gilmer Cordova Mejia
Elevation: 1850 masl
Process: Washed

Flavor Profile: Honeydew, Toffee, Stone Fruit, Korean Melon
This is a coffee that tastes like walking through a garden you didn't expect to find. The first sip opens with a burst of fresh apple blossom and perfumey jasmine — floral and bright, but never overwhelming — before giving way to the jammy, lush sweetness of ripe honeydew that coats the whole mid-palate. The finish lands soft and warm with a mellow toffee sweetness that lingers like a good aftertaste should. Complex acidity keeps everything lively and interesting, while the washed process makes sure nothing gets muddy — just clean, layered fruit-forward clarity all the way to the bottom of the cup.

Coffee Origin: Cajamarca, Peru
Cajamarca, Peru Gesha variety grown at 1850 masl in Huabal, Cajamarca, and processed using the washed method for floral clarity and fruit-forward brightness. Certified organic microlot.

Meet Gilmer Cordova Mejia of Finca Ecológica
Gilmer is a young producer with old roots — his father Filadelfo started this 7-hectare farm back in 1990, and Gilmer has been running with it ever since. He picks every cherry by hand, lets them ripen under wild shade trees, and skips the herbicides entirely, relying on compost and guano to keep the land healthy and thriving. Growing Gesha at nearly 1850 meters in the Andean highlands of Cajamarca takes patience and attention — and Gilmer brings both. The result is coffee that's as thoughtful as it is delicious, and we find ourselves constantly going back for more.

Why You'll Love This Coffee
The washed process here lets the Gesha variety do exactly what it does best: show off. Cherries are depulped the same day they're harvested and given a 12–18 hour open-air fermentation before being rinsed clean of all mucilage. Up at 1850 meters in Cajamarca's cool highland air, that fermentation moves slowly and carefully, coaxing out the floral, fruit-forward complexity that makes Gesha one of the most sought-after varieties in specialty coffee.

No tricks needed when the ingredients are this good — just ripe fruit, clean water, and a farmer who's obsessed with quality from tree to cup.