Finca La Hermosa Gesha – Dual Process

Born and raised among coffee plantations, Max Pérez was acutely aware of both the risks and potential within the coffee industry. Driven by a desire to “make the coffee dreams come true,” he and his wife, Claudia, founded Finca La Hermosa in 2010. Situated on the slopes of the Acatenango volcano, the coffee farm benefits from fertile volcanic soils that nurture a diverse range of coffee varieties, including an entire “Gesha forest.” This coffee combines two distinct processing techniques - honey and natural sundried. The honey process incorporates anaerobic fermentation while leaving the sticky mucilage on the coffee seed for 2 days before being dried. Through the natural process, coffee cherries are dried with their fruit intact for 30 days on raised beds. Roasting these two coffees together results in the distinguished characteristics of blueberry, honeysuckle and limeade, a beautiful reflection of both processes and variety.

Pronunciation: FEENG-kah lah ehr-moh-sah

Produced by Max and Claudia Pérez in the Acatenango region of Guatemala, the Finca La Hermosa Gesha – Dual Process represents a meticulous approach to coffee cultivation. This lot features the Gesha varietal, a plant often celebrated in the industry for its distinct floral and tea-like clarity. By utilizing a dual process method, the producers aim to highlight the inherent characteristics of the cherry while balancing the cup's profile.

Offered by Counter Culture Coffee, this selection presents a vibrant sensory experience defined by notes of blueberry, honeysuckle, and limeade. When evaluating such complex profiles, enthusiasts often consult the flavor wheel to better identify the nuances between fruit-forward acidity and delicate aromatics. This coffee serves as a compelling example of how specific processing techniques can influence the final expression of a high-quality varietal, offering a unique perspective on the terroir of the Acatenango region.