Gesha
Koji + Lactic
Finca Gascon

Tastes Like: Ito en Green Tea, Strawberry, Hibiscus

Origin: Finca Gascon, Antigua, Guatemala

Variety: Gesha

Producer: Felipe Contreras

Elevation: 1900 masl

Process:  Koji + Lactic

Farm and Producer

Felipe Contreras works with his father, Gildardo, at Finca Gascón near Antigua, Guatemala. Gildardo acquired the property in 2012; coffee planting began in 2014, followed by Gesha with drip irrigation in 2016. Felipe began introducing new production systems in 2019.

Variety

Gesha, also spelled Geisha, is an Arabica variety with Ethiopian origins. It is valued for high cup-quality potential and floral aromatics, especially under suitable high-elevation growing conditions. Its expression also depends on cultivation, processing, and roasting.

Processing

This preparation combines koji with lactic fermentation. Koji is a fungus used in fermentation, while lactic fermentation involves lactic-acid-producing microbes. These treatments influence the fermentation environment before the coffee is finished and dried. They are processing choices, separate from the Gesha variety itself.