{"product_id":"gesha-ish-peru-natural-process-hermanos-guerreros","title":"Gesha-ish • Peru • Natural Process • Hermanos Guerreros","description":"\u003ch3\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2\u003e\u003cstrong\u003eOrigin Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong\u003eWhat we're tasting: Delicate, Mandarin, Cherry, Peach\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: Peru, \u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003eEl Palto, Bellavista\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers: Hermanos Guerreros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:Gesha, Catuai\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAltitude: 1800\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eAbout the beans\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eGesha is a rare Arabica varietal, known for its light, tea-like character. Here it’s blended with Catuai at origin to bring a bit more sweetness, body, and a friendlier price tag.\u003c\/p\u003e\n\u003cp\u003eGrown just outside Jaén, in El Palto, Bellavista, this lot comes from the Guerrero family. Three generations deep in coffee, proper rooted in it. Since 2006 the current crew have been running things, each working their own 2 hectares, but sharing washing and drying setups so it all comes together as one.\u003c\/p\u003e\n\u003cp\u003eUp until 2020 they were just selling to local buyers at market price. Solid, but nothing special. Then they clocked what specialty coffee could actually do and started levelling up. New varieties went in, Marshell and Geisha, planted out with more space to breathe. Irrigation got added too, because the dry seasons around Jaén have been getting a bit too real.\u003c\/p\u003e\n\u003cp\u003eThey are part of Falcon’s Specialty Plus programme now, working alongside an agronomist and properly experimenting. Processing is tighter, more intentional. One of their honey lots this year hit 88 points. Cherries rested for 36 hours, then depulped, then 84 hours fermenting in barrels. All controlled. Around 27°C, pH sitting at 4.1, humidity at 69%. Then dried for 12 days on African beds.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEven their washed coffees have stepped up. With tools like refractometers, thermometers and proper fermentation tanks, they have pushed scores up by about 2.5 points. Not small. It is opened the door to better markets and better prices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is what happens when producers get access and back themselves.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"BAD Coffee","offers":[{"title":"250g","offer_id":54941030842710,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":54941030875478,"sku":null,"price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/5388\/4246\/files\/gesha.png?v=1786357824","url":"https:\/\/drinkbadcoffee.com\/products\/gesha-ish-peru-natural-process-hermanos-guerreros","provider":"BAD Coffee","version":"1.0","type":"link"}