Pedro Moreno`s Gesha - Honduras, Scenery | 200g

Pedro Moreno established himself as one of Santa Barbara's earliest specialty coffee producers in 1965, farming at approximately 1600 metres in the El Cedral community before the region (Santa Barbara) achieved its current hype as a premier municipality for speciality in Honduras - nearly all down to the excellent work of the Paz family and Beneficio San Vincente . Now in his nineties, Pedro has been farming for over 60 years - and in that time, he's racked up multiple COE podium finishes - at least 9 by our count, 5 of which in the top 5 places. 

This lot absolutely blew us away at the cupping table when we tried offer samples - showing a really refined application of processing - we find minimal held-in-cherry flavour and maximum florals and sweetness.

Best Brewed with: Filter

Lightest Roaster Influence: We've been continually refining our Gesha roasting since we moved into the Jerwood space roastery and as we get to know our Loring S35 more. We've settled on an approach that tries to maximise bean expansion without introducing off flavours, with a fast overall roast and shorter development time. It's been paying off, we think!

Best Rested: 4-5 weeks

Filter: Fresh - 60g/L & 95°C, with good rest we like to move down to 60g/L & 93°C

Espresso: Turbo shots + 3 weeks rest. 18g/50g+ & 20s. Excellent soup coffee.

We’re tasting: Intensely floral aromas - Geranium and plum blossom. In the cup it's intensely bright and sweet - with the honeyed + buttery florality of osmanthus tea, alongside apricot jam, satsuma, white nectarine and lemon verbena. As it cools, becoming more and more like yuzu curd alongside deep florals. Lots of extra sweetness from the in-cherry ferment, but exceptionally clean.

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