The Flavor Profile
This Gesha blossoms with notes of sweet caramel and pineapple leading into a finish of cinnamon spiced dark chocolate.
LIMITED QUANTITY
SINGLE ORIGIN MICROLOT
Honduras Finca El Puente Gesha
$48.00
Caramel
Pineapple
Dark Chocolate
Cinnamon
This delicate micro lot comes to us from Moisés Herrera and Marysabel Caballero — the husband and wife team behind one of our longest-running direct trade relationships to date.
The extremely limited Honduras El Puente Gesha will start shipping 11/6.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Caramel
Pineapple
Dark Chocolate
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"It feels great to share this very small and special lot to celebrate another great year with Marysabel and Moisés."
Coffee Quality Control
Choose Your Brew
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
The Story
We’ve cherished our friendship with husband and wife team Moisés Herrera and Marysabel Caballero since we first started buying their exquisite coffee in 2004. Finca El Puente is one of the many farms they manage in the renowned growing region of Marcala, Honduras.
The partnership between Finca El Puente and Stumptown presents the opportunity to showcase special microlots. This year, we inquired about the possibility of featuring a Gesha and they sent us a treasure trove of samples to choose from. We kept coming back to this coffee with notes of sweet caramel and pineapple leading into a finish of cinnamon spiced dark chocolate. We’re happy to add this to the dynamic line up of coffees from Finca El Puente.
