Gustavo Acevedo


This Gesha is truly one of a kind, extremely sweet, and beautifully floral – Gustavo has produced a masterpiece.

Available in 8 oz Limited Release size only.

Roast Level:
Out of stock

This product is currently out of stock and unavailable.



We are happy to deepen our relationship with La Real Expedición Botánica (La REB) with this release.

La REB is a collective of small coffee growers, who share knowledge and grow together through innovative processing techniques. Together, they remove the middlemen and do their own exporting and importing, allowing for greater transparency and quality control throughout the whole process. Through doing this extra work they also receive a greater share of the profits, allowing them to invest more into their people and farms.

We are excited to bring back Gustavo Acevedo’s Gesha. His neighbor, Ana Mustafa (another one of our favorite coffees this year), is a key person behind our partnership with LaREB, La Real Expedición Botánica. They are both located near Palencia in The Risaralda region which lies deep in the heart of the central Andes. Risaralda is unique in that both Pacific and Caribbean breezes produce microclimates not readily found in other Colombian coffee regions. Volcanic soils, elevation, and climate create great conditions for producing amazing coffees.

Originally found in Boquete, Panama, the Gesha variety is known for its high cup quality, intense florals, pronounced acidity, and tea-like qualities.

This Gesha was picked at its peak ripeness and then rested in cherry for 16 hours. Then, it was de-pulped and fully washed, leaving the coffee perfectly clean. It was then piled and fermented on the patio for 48 hours, it is at this point in the process that it would achieve its bright acidity and its coating mouthfeel. It was then spread out across the patio and dried for 15 days, which locked in all the beautiful aromatics and got it to a stable point to store it.

The result is a coffee that is densely sweet, elegant, and beautifully floral.

Farm details:

Farmer:        Gustavo Acevedo

Region:        La Celia, Western Risaralda

Country:         Colombia

Altitude:        1700 meters

Process:         Washed

Varietal:         Gesha

Flavor profile:

Aromatics:    Honeysuckle, Dried Apricot, Blueberry, Tangerine

Taste:            Blueberry, Apricot, Lemongrass, Jasmine, White Tea

Acidity:          Medium intensity/Vibrant

Sweetness:    Medium intensity/round

Body:            Light/silky

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

2:25 – 2:45 minutes

205 f temperature

Medium/coarse grind


0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)

Let fully drain should be between 1:15-1:30

Third pour

1:15 – 1:30

Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)

Let drain completely

Final time

Drain should end between 2:25 – 2:45 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

20g in, 65g out (22 gram basket)

22-26 seconds

200 f temperature

Espresso grind

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

8 oz

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date