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This Arabica blend mixes the Catuai variety, which is the result of a cross between the Caturra and Mundo Novo varieties from Brazil. Catuai in the Guarani language means "very good", it maintains a medium-sized and round fruit with a compact and very productive plant, along with the award-winning Gesha variety, originally from the Gesha valley in Ethiopia, from where it receives its name. The most precious and aromatic coffee in the last 2 decades, it maintains a large and oval-shaped fruit with lower production per plant compared to most Arabicas. Cultivated at 1,700m high in Jaramillo, Boquete, Chiriquí, Panama. The natural process is carried out by hand harvesting the coffee cherries at their optimal state, well ripe with their ruby garnet color in the case of red varieties, as others also ripen in yellow, orange or pink. Then they are deposited on mesh beds for 3 weeks where after fermenting and slowly drying the pulp around the bean, it goes to the pulper to re-deposit the already pulped beans on the mesh beds for one more week until the grain moisture drops to 11%, a safety level to prevent the development of fungi and for the coffee to be stored for a minimum rest period of 1 month in the warehouse. This natural process, which is so laborious compared to the washed process that only requires 3 to 4 days for coffee bean drying, results in a more complex cup of coffee in aromas as the bean has been in contact with the pulp for 3 weeks. The medium roast should develop an optimal profile with a fruity flavor and floral jasmine notes. We recommend using a burr grinder and steeping the ground coffee for 3 to 4 minutes at 92-95C.