Fragrant white coffee flowers on a Gesha shrub in Acatenango, Guatemala. These incredibly potent smelling flowers fall after a few days and are replaced by coffee cherry (green coffee seeds inside) that will ripen over the course of the next several month
Volcan Acatenango lets off some mid-day steam near the town of Antigua.
A pair of Gesha coffee seeds pulped from their cherry at the estate in Acatenango.
Fragrant white coffee flowers on a Gesha shrub in Acatenango, Guatemala. These incredibly potent smelling flowers fall after a few days and are replaced by coffee cherry (green coffee seeds inside) that will ripen over the course of the next several month
Volcan Acatenango lets off some mid-day steam near the town of Antigua.
A pair of Gesha coffee seeds pulped from their cherry at the estate in Acatenango.

Guatemala Acatenango Gesha

$15.25
Shipping calculated at checkout.

Light roasts highlight the delicate floral aromatics and clean flavors that put Gesha coffee on the map. Transparent sweetness, simple syrup, jasmine, honeysuckle, red apple and pear, fragrant lemon, tannic tea-like finish. City to City+.

Total Score: 92.1
Product Overview
Full Cupping Notes

There's nothing quite like fresh Gesha from this Acatenango farm. It carries the delicate, aromatic qualities typical in high quality Gesha coffees, and also yields substantial sweetness and body that are sometimes lacking in other samples we taste. At City roast level, the dry fragrance tipped toward clean raaw sugars and loose leaf black teas, with perfumed spices and fresh floral hints. The level of sweetness increased significantly after pouring hot water on the grounds, and was accented by lime, and an unmistakable jasmine floral note, the quintessential marker of Gesha coffee. The brewed coffee presents a sweet backdrop that's transparent, like simple syrup, with floral and citrus elements that trigger a retro-nasal effect while drinking. The aroma was lovely, with characteristics of star jasmine and rose water cookies accenting cup flavors, along with an herbal-citrus accent note of sweetened lemongrass tea. As the cup cools, soft fruit flavors emerge, like red apple and pear, and a hint of passion fruit. Tannic tea-like notes marked the long aftertaste, and mingled with fragrant lemon peel and honeysuckle. It's important to roast this coffee light in order to highlight the floral, aromatic aspects that make Gesha coffee unique. I stick to City/City+, but no darker!. Makes an absolutely spectacular pour-over brew.

COFFEE DETAILS
process methodWet Process (Washed)
cultivarGesha
farm gateYes
Farm Notes

Origin & Farm Notes

We've been a buyer of this single estate Gesha for more than a decade, and their production has grown quite a bit through the years. This year we built two separate lots from the samples we tasted, totaling 130 bags! If you don't know the story of the Gesha cultivar, it is an old coffee type from Ethiopia that was brought to an experimental coffee garden in Costa Rica years ago as a specimen sample. It was distributed to a few farms for testing on small plots, but not much was thought of it until one of these, Esmeralda in Panama, separated it from the other cultivars and entered it in the national competition. It was so outrageously different, with fruited and floral character like a Yirga Cheffe coffee from half a world away. Word traveled fast, and other farms that received some of the seed started separating their Gesha coffee as well, as is the case here. The results are always a bit different: the cultivar "expresses" itself differently in terms of cup flavors at each location, influenced by weather, soil, altitude and the like. And with this coffee from the region of Acatenango, we have a Gesha cup that expresses much of that floral intensity that's become synonymous with the "Gesha" name. We've been the sole buyer of this coffee and have chosen to keep certain farm specifics to ourselves. The farm sits on the steep slopes of Volcan Acatenango between 1600 - 1700 meters and reaps the benefits of rich volcanic soil. This farm has been in the same family for a couple generations now and they've built out an impressive wet milling facility onsite as well.

Specs

Technical Specifications

Key specifications and operating details for this product.

region El Socorro, Acatenango
processing Wet Process (Washed)
drying method Patio Sun-Dried
arrival date Jun 2026
lot size 25
bag size 46 KG
packaging GrainPro Liner
farm gate Yes
cultivar detail Gesha
grade SHB EP
appearance .4 d/300gr, 15-18 Screen
roast recommendations City to City+
country origin Central America
type Farm Gate
recommended espresso No
Reviews
  • 5 stars: 9 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
t
tim clow

this coffee is like no other I have tasted. It’s complicated, sweetness and some acidity that’s the continuum with lots of other sensations in between. So if you want a coffee like no other and are willing to pay the price by all means you must have it.

G
George Schroeder

Definitely a cut above - benefits from a slightly lighter roast.

M
Mike Davenport

The Gesha was great. Thank you.

A
Anonymous

If I knew why I love it then I wouldn't love it!

C
Chris Kitze

This is our house favorite. I buy it in 20 lb lots and it's the one people really drink. Everyone really loves it, though we're currently on a Nicaragua gesha that's quite good, too (but we could only get 2 lbs). I like to mix things around with Ethiopia and others, but my focus has been on gesha and this one from Guatemala, the sensibility of the flavor profile and cupping, it's like a fine wine. You are drinking a "first growth". My conclusion is gesha is worth the price, and this Guatemala is a standout, I've ordered it for a couple years now. Highly recommended, hit that order button the second it arrives and go big on the order size, you might have to wait a long time before the next crop comes in.

U
Uli Hegel

I have always purchased Guatemalan coffee since my family grew coffee from the 1930's to the 80's. So I am familiar with all the coffee varieties and growing regions. When I got the Acatenango Gesha about 3 years ago, I was very impressed with its consistency in flavor and aroma. I roast it to first crack, just as it starts smoking, and then stop the roasting. I use the Gene Cafe roaster, which allows me to control the roast time and temperature. I also have to be aware of the ambient temperatures of the seasons (I roast outdoors). The beans are plump and consistent; the chaff is minimal. The roasting color is what I expect. Drinking the coffee hot or as iced coffee is very flavorful. Finally, I use the AeroPress to make my coffee.

A
Anonymous

Full bodied, choclate flavored. My aging I/Roast roaster may be off, I tasted a slight bgaked quality. I roasted thee beans about halfway between first and second crack, and watchewd to see that the beans were swelling. They were a raw sienna color. Also I may have had too much coffee in the chamber which could cause the baked flavor. They roasted for about 7-8 minutes. As you can see I usually wing it and don't keep charts with an Old I/Roast to contend with. I loved the coffee,hoping that its still around when I can afford to buy more. Love Sweet Marias, beey buying from them a long time.

J
Joseph Mariscal

Worth the price. I roast it to Full City, higher than the recommended City+. Sweet, yummy.

M
Mark Martin

I've been home roasting for at least 15 years, if not longer. Roasting countless green beans. Guatemala Acatenango Gesha is without hesitation the best coffee tasted to date. When I get an notification that it's back in stock, I buy!

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