mexico. pocitos gesha
Variety: gesha
Process: anaerobic natural
Flavor impression: mandarin, apricot, mango candy
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 75 days from roast
Carlos Cadena Valdivia is the COE award-winning producer from one of the most respected coffee families in Mexico. Located in the so-called “golden strip” of good coffees, Finca Pocitos is a 40-hectare farm that produces exceptional varieties such as gesha, pacamara, typica and mundo maya. His dedication was recognized in 2024 when he won the first place in the COE in experimental category with a gesha anaerobic natural.
This microlot has undergone a 36-hour anaerobic fermentation that enhanced the gesha’s complexity and vibrancy. Layered with mandarin acidity, the coffee presents creamy, lingering sweetness that can recall ripe apricot, papaya and mango candy. Overall, it is a clean anaerobic natural with strong impression of tropical fruit punch.
Variety: gesha
Process: anaerobic natural
Flavor impression: mandarin, apricot, mango candy
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 75 days from roast
Carlos Cadena Valdivia is the COE award-winning producer from one of the most respected coffee families in Mexico. Located in the so-called “golden strip” of good coffees, Finca Pocitos is a 40-hectare farm that produces exceptional varieties such as gesha, pacamara, typica and mundo maya. His dedication was recognized in 2024 when he won the first place in the COE in experimental category with a gesha anaerobic natural.
This microlot has undergone a 36-hour anaerobic fermentation that enhanced the gesha’s complexity and vibrancy. Layered with mandarin acidity, the coffee presents creamy, lingering sweetness that can recall ripe apricot, papaya and mango candy. Overall, it is a clean anaerobic natural with strong impression of tropical fruit punch.