Another contender from this year’s Copa de Oro, this coffee was a star from the first round (and prior years), but was kept out of the finals for an issue that was likely attributable to roast. When we cupped this coffee, we found that it presents the lemon-candy-acidity that we love in Gesha, together with tropical juiciness and delicate florals. Having produced coffee for 14 years, it was after attending a workshop on Gesha that he decided to give the varietal a try; the combination of his methods and location have proven to be a powerful pairing.
