Get ready for a scoop of paradise in coffee form! Our Gesha is back and it’s no surprise that it keeps getting better and better. This year, the Gesha is full of sweet and juicy tropical fruit notes and a pleasant tea-like body. We are very pleased with this year’s harvest and we’re excited to share it with you!

See below for more information, along with brewing recommendations.

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We are excited to put out our fourth harvest of our Peixoto Family Gesha. Eight years in the making, this is one of the most exciting projects we have at our family farm. With years of careful considerations of the agronomy used, our plants are thriving. We are excited to share this experience with our Familia.

Gesha is a relatively new variety to Brazil with only a few farms growing it now, each year we discover something new about how it will taste. In our first harvest, we were excited to see how the terroir and variety would come together in the final cup. Last year, we wanted to add another dimension and focus on more controlled fermentation. With a lot of planning and new infrastructure at the farm, we were able to achieve this control by creating a sealed low-oxygen environment for the whole lot. This enabled us to get an incredible amount of consistency and cleanliness, as well as more clarity in the flavor profile. This year, we wanted to push on what we established last year, hoping to amplify the variety characteristics that make this coffee so special.
To do this, we worked to pick only the ripest cherries each pass, this resulted in more day lots but high consistency across the board. After the end of each day, we placed each lot in sealed vessels to create a low-oxygen environment for fermentation, we left the cherries in this environment for 5 days in full shade to control the temperature; this did two major things for us, it allowed us to create a fermentation environment that would favor lactobacillus fermentation, which we have correlated to creating soft tropical, and berry notes on our farm, it also kept the coffee cherry at higher moisture and in contact with the seed and parchment for longer allowing more of the variety characteristics to transfer to the seed. 

The result is a cup that is soft and delicate while also having strong floral aromatics, with tropical fruit notes, and a deep sweetness.

Farm details:

Farmer:     José Augusto Peixoto

Farm:         Fazenda São José da Boa Vista

Region:      Sul de Minas

Country:    Brazil

Altitude:    1250 MSL

Process:     Low o2 Natural

Varietal:     Gesha

Flavor profile:

Taste: Pineapple, toasted coconut, caramelized plantain

Aromas: Red wine, watermelon, red apple, strawberry, mango

Acidity: Medium/Balanced

Sweetness: Medium/Soft

Body: Medium/Juicy

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

2:45-3:05 minutes

205 f temperature

Medium/coarse grind


0-30 seconds

50 gram pour, pick up brewer and swirl 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

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 around 2:45-3:05 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

20g in, 60g out (22 gram basket)

24-26 seconds

200 f temperature

Espresso grind

Additional information

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

12 oz, 5 lb

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