Finca El Puente Gesha

Gesha, Washed - Finca El Puente

Expect sweet mandarin notes, layered with florals and a gentle herbal twist from this award-winning Geisha.

The Geisha cultivar is celebrated for its elegant florals and citrus brightness. This lot from Marysabel and Moises delivers exactly that, but with a heavier mouthfeel than typical Panamanian Geishas, slightly lower acidity, and a refined herbal finish.

Hand-selected by Tim Wendelboe, this lot comes from the first picking period of 2025 at Finca El Puente. Despite challenging conditions—including heavy rain and even frost—Marysabel and Moises managed to produce a clean, aromatic Geisha. Around 50% of the beans suffered frost damage and were meticulously removed through multiple sorting stages at their own dry mill, ensuring only the best quality remained.

This early harvest is a little more delicate than the lots coming later in the season, but it remains an exceptional example of why Finca El Puente is renowned for Geisha.

Brewing Notes

When brewed as a V60 or other filter method, this coffee may draw down a little slower than expected. Tim Wendelboe recommends allowing more time rather than grinding coarser. In fact, grinding slightly finer than for Catuaí from Finca El Puente can help highlight sweetness, fruit, and floral complexity. The light roast profile means longer extraction times will still produce a balanced, expressive cup.

Processing Details

• Picking & Sorting: Ripe cherries are handpicked by local workers, who are paid extra to separate ripe from unripe cherries during harvest.

• Depulping, Fermentation & Washing: Cherries are depulped in the afternoon, partially stripped of mucilage using a mechanical remover, then fermented overnight. The remaining mucilage is washed away in clean channels that also separate floaters and underdeveloped beans. A centrifuge removes excess water before drying.

• Drying: All coffees selected by Tim Wendelboe are slowly dried on raised beds under shade nets near the family home in Marcala, where conditions are drier. The coffees are raked daily for even drying and covered at night to prevent condensation. Once dried, they’re stored in airtight GrainPro bags, milled, vacuum-packed, and shipped to Norway.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!