Origin
Mexico · Veracruz
Elevation
1,450–1,500 MASL
Process
Washed
Roast
Light
Cup
Floral & Complex
The Madis Standard
Roasted fresh. Shipped next day.
01
Freshly Roasted
Order online and we roast and ship the very next day — freshness you can taste in every cup.
02
Sustainably Sourced
Our partners farm responsibly, respecting the land and supporting their communities.
03
Seasonally Selected
Sourced globally at peak harvest so every batch stays expressive and true.
Origin
This Rare Gesha
This rare Gesha from the cloud-draped hills above Cosautlán, Veracruz is the variety prized worldwide for its perfume, and one of the hardest to grow well. This is a microlot: the highest, most traceable grade of Mexican coffee, grown by Carlos Cadena, a fifth-generation producer and one of the country's most decorated, winning third place in the 2023 Cup of Excellence and first in the 2024 experimental auction.
Brew Guide
Three Ways to Brew
This is how we like to brew this Gesha
Drip
The everyday ritual: balanced, generous, and easy.
RATIO 1 : 16 (about 60 g coffee per 1 L water)
GRIND Medium, like coarse sand
WATER Machine target 195–205°F
TIME Full cycle · 4–6 minutes
In the cup: A rounder, more comforting expression. Automatic drip softens the acidity and brings the cocoa, clove, and candied sweetness forward, for a smooth, full-bodied cup that's easy to return to all morning.
Roaster’s note: Brew a full carafe rather than a half-batch - most machines saturate the grounds more evenly when they're closer to full.
Pour Over
For clarity, aromatics, and the full range of the cup.
RATIO 1 : 16 (about 22 g coffee to 350 g water)
GRIND Medium-fine, like table salt
WATER 200–205°F (just off the boil)
TIME Bloom 30–45 s, then pour in slow stages · 2:45–3:15 total
In the cup: The most revealing way to drink this coffee. Pour over lifts the Gesha's floral perfume and its wine-like acidity, and separates the layers so the blackberry, cranberry, and cocoa each get their moment. The cup finishes clean and bright.
Roaster’s note: Pour in gentle, circular stages and keep the bed even- this variety rewards a light, patient hand.
Cold Brew
Slow-steeped, low-acid, and extremely indulgent.
RATIO 1 : 10 concentrate (about 80 g coffee to 800 ml)
GRIND Coarse, like raw sugar
WATER Cool, filtered · room temperature or refrigerated
TIME Steep 14–18 hours, then strain
In the cup: The sweetest, mellowest side of this coffee. Cold extraction tames the acidity and the clove almost entirely, leaving deep cocoa, cooked berry, and a syrupy, candy-like sweetness. Smooth and dessert-like over ice.
Roaster’s note: Dilute the concentrate about 1:1 with cold water or milk, and let it rest overnight. The flavor rounds out and deepens by day two.