Guerrero Brothers — Washed

In the cup
The cup opens with vanilla and jasmine aromatics, carried by a soft peach acidity. As it cools, the peach becomes more pronounced while the acidity shifts toward a bright lemon sorbet character. A lingering floral honey finish develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.

About the bean
Orlando and Pedro Guerrero are third-generation coffee producers from the community of El Palto. They share a farm where each family member cultivates their own coffee on 2 hectares of land, which is then processed at their shared washing and drying stations. With access to better equipment, the brothers have seen their washed coffees improve and have begun experimenting with different processes.

Without a doubt, this is one of the finest Geshas we've come across in quite some time.