In a world where co-ferments and wacky processing have almost occluded the coffees that used to excite us, this exceptional lot is a time machine back to the style of Gesha that was a game changer 15 to 20 years ago. This is the Platonic ideal of what a Gesha can and should be. For those who remember, it's extremely similar to the 'Purple Princess' Esmeralda Gesha that first passed the $100/lb. auction barrier back in 2007.
The Alvarado Fonseca family processed this coffee using their signature 'slow natural' process, a technique developed over months of experimentation and refinement. The cherries were dried over 10 to 20 days and rested for months (yes, you read that correctly) before milling to create a mind-blowingly sweet and complex cup. Absolutely redolent with notes of strawberry, aged Cognac, and calendula, you do not want to miss this one.
Located in Costa Rica’s coffee region, Vista Paraíso farm and the Corazón de Jesús Micromill are owned by the Alvarado Fonseca family. The family started their business in November 2015 with a mission to earn recognition nationally and internationally for their quality and innovation while always working in harmony with the environment. Operations at the micromill primarily focus on processing coffees from the Chirripó microregion.
The family have now established themselves as producers of high-quality coffees and received numerous awards, reflecting their passion and expertise. During the 2021-2022 harvest, they embarked on a new journey that would transform the way they processed their coffee. This led to the creation of the Natural Reposado (Slow Natural) process. The family's vision was to create something unique, a method that could highlight the individual characteristics of each coffee variety they grew. With this in mind, they started a testing period that lasted around four months. Every family member got involved, experimenting at different times and temperatures until they found the perfect formula.
For this Geisha x ET47 lot from La Cusuka, Corazón de Jesús Micromill applied a carefully managed Slow Natural process designed to preserve the coffee's aromatic complexity while promoting gradual and even drying. Fully ripe cherries were selectively handpicked and carefully sorted before being transferred to raised drying beds, where they were dried whole under the sun. The cherries were regularly turned throughout the drying process and adjusted according to weather conditions and the rate of moisture reduction. The coffee slowly dried for 10 to 20 days, allowing moisture to decrease gradually while preserving the integrity of the fruit. Once the cherries reached the appropriate moisture content, the coffee rested for about two months before dry milling and final preparation for export. This slow and controlled approach allowed the coffee to develop pronounced sweetness, fruit complexity, and aromatic expression while maintaining clarity and balance in the cup.
Elevation: 1500-1800 Meters Above Sea Level
Varietal: Gesha
Cup score: 92
Price paid per kg: £32
Process: Slow Natural
