This coffee is a Gesha 2722 variety from the Santa Felisa farm in the Acatenango Valley, Guatemala, grown at 1550 meters elevation. It undergoes natural, anaerobic processing where purple hand-picked cherries are washed and dried in African beds under anaerobic conditions. The microlot comes from a Gesha plot along the river of Los Jutes. Established in 1904, Santa Felisa is now run by fourth generation siblings under the guidance of agronomist and Q-Grader Anabella Meneses. The coffee features sweet hibiscus tea, prune, and lingering aftertaste, with characteristic floral fragrances, fruit undertones of maracuya, and a winey aftertaste. It has a sturdy body and is roasted to a light level.
Founded in 2008 by Korean immigrants who opened their first shop on the brink of the financial crisis, Bean & Bean Coffee has evolved into a mother-daughter Q Grader duo operation led by Rachel and Jiyoon Han. Since opening the first shop on Rector & Broadway in 2008, they've grown Bean & Bean to four locations, now with a roastery in Queens, New York. Since they opened doors in New York City in 2008, Bean & Bean has been working to bridge the gender gap in coffee throughout the value chain. Currently more than half of all of our coffee is from farms that are owned and led by female producers.
