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PERU LAS GARMAS G E S H A
PERU LAS GARMAS G E S H A
Region El Huabo, Cajamarca
Grown By Maximiliano & Esperanza Garcia
Elevation
1750 MASL
Varieties G E S H A
Processing Washed
Taste Notes Yuzu Peel, Candy Floss, Talons
Sensory Froot Loops, Candy Crush, Honeysuckle, Bamboo Forest, Lemon Verbena, Deus ex Machina, Sky High, Kaleidoscope
Importer Apex
$60
+
SOLD OUT
PRODUCT INFO
Region El Huabo, Cajamarca
Grown By Maximiliano & Esperanza Garcia
Elevation
1750 MASL
Varieties G E S H A
Processing Washed
Taste Notes Yuzu Peel, Candy Floss, Talons
Sensory Froot Loops, Candy Crush, Honeysuckle, Bamboo Forest, Lemon Verbena, Deus ex Machina, Sky High, Kaleidoscope
Importer Apex
DESCRIPTION

WE RECOMMEND LETTING THIS COFFEE REST UNTIL AT LEAST 14 DAYS OFF-ROAST BEFORE DIGGING IN! Extra especially for coffees so complex, vibrant, and delicate, we really like 'em best in the range of 15 - 60 off-roast <3

Bags are hand-painted—no two are alike!

AND WITHOUT FURTHER ADO:

 

This is one of those coffees. 

One of the ones that’ll catch your eye and you’ll think… damn that sounds good, but should I really go for it? Do I really need allllll that? 

Truth is… you probably don’t. After all, you’re gonna live forever, right? And as far as resources go… we know you’ve got a totally infinite supply. WE GET IT. Sometimes life is just too long, too perfect, sometimes you’ve seen it all before, often you find yourself thinking… all of the greatness and beauty in my everyday life is excessive at this point, I need to dial it down. I’ll grab a Gesha next century, that’ll totally be sufficient for me and represents realistic climate expectations, too.

SURE.

But on the offffff chance that your time on this earth is finite and you DO still have some room in your heart for joy, this is the coffee for you. A floral, citrusy, kaleidoscopically, lusciously sweet cup that you can only get from a gorgeously produced Gesha. Coffees like this occupy their own rarefied air, one where the clouds are made of cotton candy and mythical eagles soar around catching equally mythical grubs in their talons. That’s what THIS one is all about, and we couldn’t be happier to have it.

But like all coffee magic, the truth is that it ain’t magic at all that brought this one to fruition. The honest truth is that this is the handiwork of two exceptionally talented and hardworking farmers: Maximiliano and Esperanza Garcia, a husband and wife duo based in El Huabo, Cajamarca, northern Peru.

Maximiliano is a first-generation coffee farmer who learned the trade after years of working for Cenfrocafe, the region’s largest cooperative. Once he’d saved enough to purchase his own parcel of land, he and Esperanza swiftly shaped it into a model farm that other producers now look to for inspiration and education. With so many varieties scattered across the farm, there is no shortage of options for buyers, and last year, it was the Parainema that struck such a distinct chord with us. Though not nearly as lauded as Gesha, Parainema is another tricky variety that can be incredibly impressive when done well, and rest assured that’s exactly how it was done. Delicate, dynamic, complex, and silky, this sleeper-hit introductory purchase from last year equipped us with the confidence that’s very difficult to cultivate when considering investing in a coffee as scarce and pricey as a Gesha.

But of course, if you’ve made it this far, then you know how this one ends: the Garcias’ Gesha is spectacular. It is truly an example of this variety that we feel absolutely validates the barrier to entry, and we’re so proud to share it with you. STILL, if you’re wondering WHY ON EARTH IT’S SO DAMN EXPENSIVE, we absolutely hear you, and to be honest… we share certain aspects of that incredulity, though our instinctual way of looking at it has more to do with empathy for the farmers than for roasters like us or elite specialty sippers like [maybe] you 🙊 The fact is that Gesha plants are extremely low-yielding and exceptionally delicate in every sense of the word: the branches are brittle, the light and narrow leaves make photosynthesis more difficult than it is for their peers, the harvesting window is narrow, and their susceptibility to fungal disease is greater. Yielding enough Gesha to sell is a feat in itself, and when the processing is meticulous enough to capture its full potential, you’re left with something worth every penny of its eventual sale price. 

Because of how intense and difficult this process is, we do not generally seek out these coffees — doing so simply requires a different sourcing paradigm than ours, one that values meaningful support for smallholder producers and sustaining relationships for years to come. But following that very same logic, when our partners DO have something like this to offer, we are always thrilled to represent it, and so here we are: PROUD AS COULD BE to share a tiny little bit of something truly precious from a Peruvian power couple. Life is short, but with this stuff in your cup, it’s pretty damn good, too.

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