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5 Santa Lucia

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Santa Lucia is situated in the Rio Bonito community of Siguatepeque in Honduras, at an altitude of 1550 masl. Designed as an experimental farm, it hosts a plethora of exotic varieties, including this Gesha variety. Our seed stock was obtained from Francisco Serracin, of Don Pachi Estate, in Panama and we have been cultivating it at this farm since 2014. This specific lot is from our youngest Gesha plot on Santa Lucia: Triangulo. Although younger, expect a more wilder and fruit forward cup profile. Triangulo was blended with our Casona plot in 2021 to earn first place in Cup of Excellence Honduras that year.
Boxes: 1
Score: 88.78
Variety: Gesha
Weight: 66.14
Process: Washed
Region: Siguatepeque, Honduras
Rank: 5
Cupping Attributes: Citric Acid, Brilliant, Citrus Fruit, Herbal tea, Juicy, Lemon & Lime, Light citrus, Malic Acid, Vivid. Jasmine, Honey, Orange, Vanilla, Apple, Asai, Blueberry, Candy, Chamomile, Cinnamon, Citrus, Coffee Blossom, Floral, Kumquat, Lavender, Lemongrass tea, Lime, Peach, Prune, Raspberry, Red Grape, Rose, Sime syrup, Strawberry, Sweet & Sugary, White flower. Clean, Earl grey tea, Floral, Fragrant aftertaste, Green Apple, Leafy tea flavors, Sweet, florals, Red Apple, White flower.
Processing Description: Only optimally ripe cherries are hand-harvested, floated to remove any unripe cherries, hand sorted, and then de-pulped with little to no water. We then proceed to implement a dry fermentation of the mucilage in open air fermentation tanks for 24 - 34 hours. Following the fermentation time, we proceed to wash the parchment with clean water. The wet parchment is then carefully transported to our dry mill where we proceed to sun dry. We emphasize a slow and prolonged drying time, nevertheless we give the wet parchment 100% sunlight on raised beds for the first 2 days (this diminishes the risk of mold growth or overfermentation). Following this, the coffee is moved to our greenhouse with raised beds where it will finish its slow drying phase under 50% shade for an additional 13 - 15 days until reaching a humidity below 12%. The final step is the stabalization of the dried parchment to make the humidity amongst all the beans uniform.

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