From source to sip
The story behind your next cup.
In the hills above Monjas, in Guatemala's Jalapa department, a steep 12-hectare plot called Finca Linda Vista grows one of coffee's most coveted cultivars. This is a traceable, competition-grade Gesha from the Nuevo Oriente, a region better known for chocolate and spice than for the florals that define this lot.
Finca Linda Vista belongs to El Pinal y Anexos, an estate divided into individual 12-hectare farms that each carry their own name and identity. It is managed by Inmer Abel Valladares Rodríguez, who spent two decades as a coffee consultant before taking on his own land in 1998. A team of roughly 90 to 110 people handles picking, sorting, and drying across the harvest, with cherry selection held to a strict standard of 18 to 20 percent sugar content measured by Brix meter.
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The Coffee Story
The SourceFinca Linda Vista, Nuevo Oriente
Finca Linda Vista belongs to El Pinal y Anexos, an estate divided into individual 12-hectare farms that each carry their own name and identity. It is managed by Inmer Abel Valladares Rodríguez, who spent two decades as a coffee consultant before taking on his own land in 1998. A team of roughly 90 to 110 people handles picking, sorting, and drying across the harvest, with cherry selection held to a strict standard of 18 to 20 percent sugar content measured by Brix meter.
The farm sits in Guatemala's Nuevo Oriente, a younger growing region in the volcanic east where coffee thrives on high humidity and generous rainfall. At 1,450 to 1,550 meters, the cool nights slow cherry maturation and concentrate sugars, the kind of high-altitude conditions that let a delicate cultivar like Gesha express its full range. Guatemala ranks among Central America's most respected origins, and lots like this one show why the country's reputation keeps climbing.
The CraftWashed and Greenhouse-Dried
This lot follows the classic washed process . Ripe cherries are depulped and fermented overnight, then the parchment is moved onto raised beds inside a greenhouse to dry slowly over 12 to 16 days. The covered drying environment protects the coffee from sudden weather while letting air circulate evenly, a careful method that preserves the clarity and floral lift Gesha is prized for.
We roast this coffee to City+, a medium-light level chosen to keep the cup transparent. Gesha rewards a gentle hand, and a lighter roast lets the jasmine and stone fruit carry through without toasty notes crowding them out. The result is bright, articulate, and unmistakably aromatic.
The CupFloral, Fruited, and Refined
The cup opens with jasmine and the sweet tang of pineapple, then settles into apricot and a clean run of mandarin orange. A velvety body carries the fruit without weighing it down, and the finish lingers floral and soft. This is a coffee that asks you to slow down, the kind of refined, layered profile that has made Gesha a benchmark for specialty cups around the world.
