Gesha Beans

A remarkably clean and elegant anaerobic washed Gesha with pronounced florals, dried fruit notes and a light body.

Simon Brown, the producer of this coffee, named his farm “Las Ethiopes”—a reflection of his deep admiration for Ethiopian coffee. His journey is an unusual one: he began his career in the UK coffee industry before marrying a Peruvian woman and relocating to Peru, where he purchased the farm in 2019. Our founder, Maxwell, interviewed Simon for his book The Business of Specialty Coffee, where they discussed the benefits of selling coffee directly to local roasters, a model that helps insulate producers from the volatility of C-market pricing. 

Simon is convinced that careful processing can significantly enhance a coffee’s value. In addition to cultivating coffee on his own land, he processes cherries from neighbouring farms. This particular Gesha underwent an extended 128-hour fermentation in stainless steel tanks. Although fermentation is often associated with more “funky” flavours, this coffee is defined by its clarity. That precision was made possible by reducing the temperature of the fermentation water, which helped control microbial activity. The cherries were also rinsed with spring water before fermentation to reduce their initial microbial load.