Las Virginias CoE #4 Washed Anaerobic Gesha | Honduras
£26.95
- Layered Sweetness, Dried Plum, Toffee Apple
Additional information
Coffee Details
- Country of Origin
- Honduras
- Region
- La Paz
- Varietal
- Gesha
- Process
- Washed
- Roast Level
- Light
- Farm
- Las Virginias
- Altitude
- 1650-1750 masl
Rest guidance
Recommended rest: 4 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Layered Sweetness, Dried Plum, Toffee Apple
Overall profile
Rounder & more fruit-forward than typical Gesha lots. A very interesting expression of Honduran terroir.
Sensory profile
- Acidity
- 2/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 3/5
About A Matter of Concrete
Rotterdam-based A Matter of Concrete combines sensory judgement with hard data to make deliberate decisions about sourcing and roasting. Working from the Van Nelle Factory, the team pairs exceptional coffee with a practical focus on innovation, traceability and lower-impact production.
Roaster notes
Honduras — Fabio Antonio Caballero Las Virginias Gesha, COE #4 (Washed Anaerobic)
Tastes Like — 🍎 Toffee Apple • 🍑 Dried Plum • 🍬 Layered Sweetness
DETAILS
- Producer: Fabio Antonio Caballero
- Farm: Las Virginias
- Region: Marcala, La Paz, Honduras
- Varietal: Gesha
- Process: Washed Anaerobic (48-hour fermentation)
- Altitude: 1,650–1,750 masl
- Recognition: 4th place, Cup of Excellence
- Roast Profile: Filter
- Roaster: A Matter of Concrete
INTRO
An exceptional Gesha from Honduras, recognised with 4th place in the Cup of Excellence. It combines the elegance of Gesha with a rich, fruit-driven profile. In the cup: toffee apple, dried plum, and layered sweetness.
THE PRODUCER
Fabio Antonio Caballero is an established producer with a long history in specialty coffee, producing at Las Virginias in Marcala, La Paz. His approach combines careful cultivation, selective harvesting, and controlled processing, so the characteristics of each variety come through with clarity. Las Virginias represents the quality and precision that have made Honduras an increasingly important origin for exceptional specialty coffees.
THE PROCESS
This Gesha undergoes a 48-hour anaerobic fermentation before being washed.
The 48-hour anaerobic fermentation followed by washing is the defining step. It adds depth and complexity while keeping the elegance and structure expected of the variety.
THE CUP
Beautifully balanced: toffee apple and dried plum, with a rich, concentrated sweetness complemented by refined acidity and a layered flavour profile that continues to develop as the cup cools. While Gesha is often associated with delicate florals and tea-like qualities, Las Virginias takes a slightly different direction, rounder and more fruit-driven.
Flavour Notes
🍎 Toffee Apple 🍑 Dried Plum 🍬 Layered Sweetness
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