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.
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.
Gesha Finca Xilontla
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