Tio Conejo Honey Gesha
Jasmine and plum aromatics.
Pineapple and brown sugar
in a sugary, poised cup.
PLEASE NOTE: Colombia Tio Conejo Honey Gesha will be roasted to order on Mondays with an order deadline of Fridays at 1pm. Orders received after the order deadline will be held for roasting and shipped on the next Monday.

**If there are additional items in your order, your order will be held and shipped in full.

The tenth in our Rare + Experimental Series highlights the famous Gesha cultivar processed in a unique style! The utmost care was taken by our friends at the family-run Tio Conejo farm to bring us this beautiful, high-scoring coffee. Grown high in the Andes Mountains, you’ll be stunned by elegant aromatic notes of jasmine flowers and plums. As you sip, don’t be surprised if pineapple upside down cake comes to mind!

From its roots as an Heirloom Ethiopian cultivar, Gesha’s passport has been stamped many times. It was about fifty years ago when Colombia’s primary coffee research institute called CENICAFÉ got its hands on the first Gesha to make its way to the land of Cafeteros. Having spent years working its way through the country, modern-day coffee lovers have responded with high praise for this outstanding cultivar. As such, high-elevation Geshas are showcased more and more as their own variety-specific lot. To top that, our partners at Tio Conejo in the central Caldas Department have experimented with and executed a unique Honey process. Most interestingly, the first step features 24 hours of a Natural-style ferment, meaning the seed is dried in its fruit. One day later though, the pulp is removed from the seed, leaving just the mucilage and parchment remaining. We know this stage as a Honey process. To avoid over-ferment, the coffee is regularly turned on solar tunnel drying beds over 3-4 weeks. Further perfectionist measures, like EcoTact bags, a cold dry milling environment, and electronic sorting help create a coffee that is hyper-clean and sweet.

We’re beyond thrilled to share Tio Conejo's elegant Gesha with you! We recommend paper-filtered, by-the-cup pour over methods to savor this stunner. Get dialed-into floral aromatics, purple and tropical fruits, and a brown sugary, juicy cup by starting with a 1:17 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5min. brew cycle.

BodyMedium + Juicy
CountryColombia Caldas
FarmAltos del Tio Conejo
Altitude1800-1980 masl
VarietalsCENICAFE Gesha
HarvestWinter 2017-18 (November-December)
ProcessHoney - Pre-Ferment in cherry for 24 hrs. Pulped + dried on solar tunnel beds for 3-4 weeks.