This coffee is an SL9 variety, also known as Inca Gesha, grown by Isaac Espinoza in the Inkawasi region of Cusco, Peru, at an altitude of 2,150 meters. The coffee undergoes a double fermentation process: 18 hours in cherry, followed by 36 hours after depulping, before being washed and dried on shaded beds for 18 days. It features a complex flavor profile with notes of berries, melon, golden grape, and coffee blossom, offering a silky body and floral characteristics.
Prestin Yoder founded Flower Child as a small roasting and green buying project after years working in specialty coffee. The operation runs out of Oakland, focusing on limited releases rather than a permanent lineup. Yoder roasts light but fully developed targeting clarity, and sources directly from farmers. The emphasis on farmer compensation and ongoing dialogue with producing partners shapes both the selection and the pricing. Coffees are curated for cleanliness, vibrancy, and origin expression, with lots from Ethiopia, Kenya, Burundi, Colombia, or Ecuador appearing frequently.
