"Upon grinding, aromas of lemon custard, juicy peach, bergamot, and coffee blossom come through. On the palate, lemon custard and bergamot lead with a clear coffee-flower floral tone, followed by peach sweetness and a yuzu tea brightness. A faint lychee note lingers in the background. The cup feels delicate, clean, and elegant."

Esmelin Sagastume represents a newer generation of Honduran producers placing emphasis on variety selection, lot separation, and repeatable post-harvest control. At Finca El Manzano, his approach is built around small, clearly defined microlots where picking decisions and processing parameters can be managed with consistency.

Finca El Manzano is located in Santa Bárbara, Honduras, a producing area increasingly recognized for high-quality microlots with clearer producer attribution. The farm’s growing conditions support slower cherry maturation, which helps build sweetness while maintaining aromatic definition. Elevation plays a major role here, shaping acidity structure and the way sugars accumulate before harvest.

This lot is the Geisha variety, selected for its poised structure and high aromatic potential when grown and handled carefully. While Geisha is often linked to Ethiopian origins and later popularized through Panama, it is now cultivated by producers across Latin America, including Honduras.

The coffee is processed as a Natural, meaning whole cherries are dried intact with the fruit surrounding the seed. As drying progresses, sugars and fruit compounds interact with the seed, contributing to increased sweetness, fuller body, and more pronounced fruit character. Natural processing depends on tight control of airflow, drying pace, and moisture reduction to avoid uneven fermentation and preserve cleanliness.

Variety : Geisha
Altitude : 1650 masl
Process : Natural
Origin : Santa Bárbara