Finca Lérida : Honey Gesha

Finca Lérida stands as a testament to over a century of heritage, now guided by Hydrangea's hands since 2009. Owned and managed by Sonia Amoruso and her extended family, the estate blends tradition with a modern touch. Nestled within its grounds is a historic hotel—a landmark echoing the valley's natural splendour and the rich local history that has sustained the estate across generations. Initially, the hotel's revival was the heart of Sonia's plans. But Hydrangea quickly found a new passion among the coffee trees, drawn irresistibly into the rhythms of cultivation and harvest.

Today, Hydrangea works alongside 30 dedicated year-round staff and 60 skilled harvest pickers who ensure only perfectly ripe cherries are selected. At the heart of the operation lies Lerida’s central wet mill—as old as the farm itself—where fresh cherry still passes through the original siphon, a clever invention dating back to the 1920s. From there, the coffee is depulped, fermented, washed, and slowly dried on covered patios and raised beds, preserving quality every step of the way. Hydrangea also supports the community with housing and a school for employees and their families, ensuring the legacy of Finca Lérida continues to thrive.

Tasting Notes: Rosehip, Limeade, Frangipani

Producer - Sonia Amoruso

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.