Our first Nicaraguan Gesha from no other, the Miersch Family! They obtained their Gesha seeds from the legendary Don Francisco Serracin (Don Pachi Estate) in Panama. The Gesha trees in Finca San Jose are planted in an area with lots of shade trees, that allow it flourish creating this excellent cup profile full of florals and lingering sweetness reminding us of pink marshmallow.
San Jose was purchased in 2003. It was owned by a local bank, but it was in abandoned conditions when we first heard it was for sale. Nevertheless, the altitude and a soil analysis we had commissioned showed that the farm had great potential. The farm boasts a soil with a PH level of 6, which helps different varieties assimilate better to the nutrients found in the soil. Usually, you try to match a specific varietal with the nutrients you have available in the soil, but this ability to assimilate allows us to grow pretty much any variety on this farm and the plant will thrive and produce high quality coffee.
This Gesha was processed as a full natural. The natural process begins at the farm by only selecting optimally blood red, ripe cherries. These are then floated before being transported for drying in thin layers on plastic tarps. These cherries are carefully moved three times a day, for a total of 35 days.