Elegant, Floral & Lingering Sweetness

Expect bright jasmine florals layered with honeydew melon and ripe peach, finishing with a long, sweet aftertaste. A classic Gesha experience in every sip.

Swerl proudly roasts this exceptional coffee sourced in partnership with Osito.

The Story Behind the Cup

This is the third season we’ve selected David Gomez’s Gesha lot, and it continues to impress with its precision and elegance.

David’s meticulous approach to processing sets this coffee apart: cherries rest for 24 hours before being depulped and fermented for 36 hours, then washed and dried slowly over 22 days to lock in complexity and sweetness.

We source this lot through Osito, whose strong ties to producers in La Plata have been built over years of collaboration. David is part of the Martír group – a community of 20 families farming in the rugged landscapes between Alto Cañada in Huila and Itaibe in Cauca.

The dedication of these producers is extraordinary, and it shows in the cup. We’re proud to share David’s work with you – a coffee that reflects passion, precision, and the unique terroir of Huila.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.