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This Arabica variety is native to the Gesha Valley in Ethiopia, from where it gets its name. The most prized and aromatic coffee in the last 2 decades, it has a large, oval-shaped fruit with lower production per plant compared to most Arabicas. Grown at 1,700m altitude in Jaramillo, Boquete, Chiriquí, Panama. The natural process involves hand-picking the coffee cherries when they are fully ripe, with a ruby garnet color in the case of red varieties, as others also ripen in yellow, orange, or pink. They are then placed on mesh beds for 3 weeks, where after fermenting and slowly drying the pulp around the bean, it is passed through the pulper to re-deposit the depulped beans back on the mesh beds for another week until the bean's moisture drops to 11%, a safe level to prevent the development of fungi and allow the coffee to be stored for a minimum of 1 month in the warehouse. This laborious natural process, 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. This double 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.