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The legends of Colombian treasure have captured the imagination of generations of treasure hunters. The real currency, or "La Divisa" here resides within people like Sebastian Gomez; a producer who constantly focuses on creating value. Sebastian's currency is his constant tinkering, driven by a strong desire to learn.
He added this Gesha to his farm six years ago and this is his third harvest. His steady hand shows here just as with his pink bourbons, this is one of the sweetest Geshas we've tried to date!
We taste notes of Maraschino Cherry, Apricot, and Elegant Florals.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.37
Extraction: 20.40%La Divisa Gesha was a straightforward coffee to dial. It drains very quickly so don’t be surprised if your brew time is on the lower end of our parameters (most likely it will be around 2:30 - 3:00). An indicator of a well extracted cup is a long, mouth watering, vibrant finish. I was getting loads of ripe mango, dark chocolate, vibrant peach, and florals in my brews.
Dose: 21g
Ratio: 1:16.2
Grind: Slightly Finer than Neutral
Brew Time: 3:12
TDS: 1.39%
Extraction: 19.8%
Three Panamanian Geshas, each shaped by distinct cold-processing techniques. This dial guide breaks down how to brew them with precision—and unlock their full clarity, sweetness, and complexity in the cup.
Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind: Coarser to Slightly Coarser than Neutral
Introducing the Red Sun Tasting Set — three Gesha coffees from Panama and Ethiopia that each capture a unique expression of terroir, craft, and character. From the steep slopes of Hacienda La Esmeralda’s Jaramillo farm to the biodiverse ridges of Finca Santa Teresa and the wild forest edge of Gesha Village, this set is a journey through some of the world’s most remarkable coffee origins.
A good coffee captures a flavor, a great coffee captures a place. The rarest coffees capture a moment.
Red Sun is our invitation to explore excellence — one cup at a time.
