Details:

• Origin: Colombia — Pitalito, Huila

• Producer: Yessica Parra (El Mirador)

• Varietal: Gesha

• Process: Washed

• Elevation: ~1,700 m above sea level

• Harvest: September 2025

• Roast: Light

• Bag Size: 250 g

• Tasting Notes: White florals 🌼 • Apricot 🍑 • Lemon verbena 🍋 • White sugar 

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Intro:

SEY is excited to present Yessica Parra's Washed Gesha, a refined and expressive single‑origin coffee showcasing the clarity, elegance, and aromatic depth of Gesha grown on El Mirador in Huila. This washed lot highlights floral finesse, juicy stone fruit sweetness, and bright citrus lift — yielding a complex yet exceptionally clean filter coffee experience.

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The Producer:

This lot is the first SEY purchase from Yessica Parra, a longtime specialty coffee professional turned producer whose background in quality control and cupping helped SEY discover many memorable coffees. It’s a special honour for SEY to roast coffee she’s grown herself at El Mirador, a farm rooted in the rich coffee traditions of Pitalito, Huila. Yessica’s deep sensory expertise shines through in this meticulously processed Gesha.

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The Process:

The coffee undergoes a careful washed process that begins with hand‑picking cherries at peak ripeness. After a 24‑hour in‑cherry rest, cherries are floated and depulped. The beans then dry‑ferment for 36 hours before being dried on raised beds for roughly 20 days until optimal moisture is reached (~10 %). This sequence develops sweetness, clarity, and balanced structure in the cup.

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The Cup:

In the cup, this Gesha delivers a bright and layered profile. Aromatics open with delicate white florals 🌼, leading into ripe apricot 🍑 sweetness that lingers softly. Lemon verbena 🍋 brings refreshing citrus clarity, while a background of white sugar sweetness ties the flavours together in a clean, uplifting finish.

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Overall:

This is a standout filter coffee that celebrates both the complexity of the Gesha varietal and the craftsmanship of its producer. With a balance of floral aromatics, juicy fruit character, and crisp citrus, this lot offers a refined and unforgettable cup — perfect for those who appreciate clarity, nuance, and expressive specialty coffee.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY  typically roast light.

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.