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This variety of Arabica is original from the Gesha valley in Ethiopia, from where it gets its name. The most prized and aromatic coffee in the last 2 decades, it maintains a large and oval-shaped fruit with lower production per plant compared to the majority of Arabicas. Cultivated at 1,700m high in Jaramillo, Boquete, Chiriquí, Panama. The natural process is carried out by hand-harvesting the coffee cherries when they are fully ripe with their ruby garnet color in the case of red varieties, as others also ripen in yellow, orange, or pink. The coffee cherries are placed in airtight tanks for 3 days, where they will ferment anaerobically, allowing the coffee beans to absorb a variety of complex flavors. They are then placed on mesh beds for 3 weeks where the pulp around the bean will slowly dry, and then they go through the pulper to return the depulped beans to the mesh beds for another week until the grain moisture drops to 11%, a safe level to prevent the development of fungi and to allow the coffee to be stored for a minimum of 1 month in a warehouse. This natural process, which is much more laborious compared to the washed process that only requires 3 to 4 days for the coffee bean to dry, results in a more complex cup with 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 hints of jasmine. We recommend using a burr grinder and brewing the ground coffee for 3 to 4 minutes at 92-95C.