A washed Gesha from Marysabel Caballero & Moises Herrera’s ‘Finca El Puente’ in Chiacla, La Paz, Honduras. It’s an absolute treat to share this coffee from two of the most consistent producers we have the pleasure of purchasing coffees from, this time from their farm Finca El Puente - part of the 300ha lot of land the couple farm on in Honduras. Despite 50% of this crop succumbing to frost damage, they managed to produce this extremely sweet, floral and vibrant Gesha, reminding me of mango, peach, lavender and lemongrass whilst hot, cooling to a pink, floral and balanced aftertaste. Tim recommends grinding a bit finer and experiencing this coffee with a longer brewing time than usual to get maximum sweetness!
Tim Wendelboe was founded by - you guessed it - Tim Wendelboe, and they roast in Oslo, Norway. This coffee was roasted on 13.8.2025.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.