MEET THE PRODUCERS

Pedro Sagastume is third-generation, with 30+ years in coffee. In 2011 he bought land in El Sauce, Santa Barbara - Los Quetzales. By 2018 he planted Gesha. Smart move. Benjamin Paz, 2023 Cup of Excellence winner, called Pedro’s Geshas “some of the best Honduran Geshas of the season.”

The Sagastume name shows up often for good reason. We’ve featured Pedro before, and we’ve featured his kids. Each is carving their own path in Honduran specialty coffee. Yeltsin is one of them, now working land first gifted to his father by his grandfather - a literal passing of the torch.

TRUST THE PROCESS

Cherries picked ripe, floated to pull out low-density beans, then de-pulped. 24 hours of dry fermentation. Washed four times. Dried 16 days on raised beds until moisture hits target.

TAKE A SIP

Florals first. Bright meyer lemon acidity. Tamarind weaving through the cup. And the signature Gesha vibe: clean, tea-like. Here, it leans hibiscus — sharp, refreshing, summer-ready.

Tasting Notes: Soft Florals, Sweet Lemon, Tamarind, Hibiscus Tea

Producers - Pedro & Yeltsin Sagastume

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 6-12 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 - should we have any left in stock!). 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.