Guatemala La Reforma / Gesha
Bergamot, Lemon Candy, Mandarin, Honey
Elevation: 1400 - 1800 m.a.s.l.
Taste Notes: Bergamot, Lemon Candy, Mandarin, Honey
A very special offering from our direct trade partners, Family Bonds, this is an award-winning lot from La Reforma. This Gesha varietal is a constant finalist in the annual Cup of Excellence competitions, where farms from all over the world submit their best lots in the nation-wide competition. La Reforma claimed first place in 2018, and has maintained in the top few rankings since.
The 84-hectare farm, located in Huehuetenango, is one of the highest and driest regions under cultivation in Guatemala, making it an optimum environment for growing and processing coffee. It sits on the Sierra de Los Cuchumatanes, the highest non-volcanic mountain range in Central America.
The land was originally acquired by Mr. Manuel Pérez in the 1900s, producing tobacco, corn and beans. His son, Leonardo followed in his footsteps with the same crops. It was in 1939 when Leonardo's son, also called Leonardo (Jr), started producing coffee.
Working together with his brothers and cousins, he started growing and picking coffee cherries by hand. They then packed the coffee onto mules, and walked alongside them for 6 days into town. After selling all the coffee, Leonardo returned home, happy to sell all the coffee, and also being able to ride the mules on the journey back.
Today, the fourth and fifth generation William Pérez and his son, Danny Pérez are in charge of the farm's management, under the Family Bonds group that encompasses our favourite farms such as San Antonio Chaguite, Isnul, El Olvido, and several more. Danny and his siblings continue to run the farms with pride, with each sibling taking care of a specific aspect of the farm.
Growing a selection of varieties that include Caturra, Castillo, Bourbon, Marsellesa & Pacamara, the Gesha varietal is La Reforma top scoring lot. The harvest season spans from January to April, with up to 200 workers employed to pick coffee during peak season. The cherries are picked over 3 to 5 passes to ensure they are picked only at the optimal ripeness.
Once picked, the cherries are placed in cool water and sorted, with the lower quality floaters removed. The coffee is moved to the wet mill, which is supplied with fresh clean water from the nearby rivers and streams.
After depulping, the coffee is placed into large piles, and left to ferment for 24 hours, with the cool climate contributing to a slower fermentation. Thereafter, the coffee is rinsed in a mechanical washer, and then dried on raised beds for approximately 28 days.
Each jar of beans also contains a voucher that entitles you to one coffee-based beverage on us at any participating cafes. As for the jar, reuse or return it to us! T&Cs apply.