Honduras La Montaña Gesha | Superbrew

Coffee Story
Elder is an enthusiastic farmer dedicated to producing the highest quality. He enjoys experimenting with new techniques on his farm to enhance his practices. One of his notable experiments involves Gesha coffee. Four years ago, he planted 2.5 hectares of Gesha plants in the best section of his farm. Today, his farm thrives, showcasing these innovative organic farming methods.

Elder's family plays a significant role in his farming process, adding a sense of tradition and community to his work. He handpicks the coffee cherries and transports them on mules to the wet mill at his parents' home. There, he de-pulps the cherries on the same afternoon or evening and places the parchment in a concrete tank for a slow fermentation process lasting over 20 hours. After fermentation, he rinses the parchment thoroughly to separate the mucilage. Finally, the washed parchment is placed in a solar dryer and regularly moved to ensure even drying for 12 days.