Juan Martin Gesha W

Prestige Series

Jasmine | Earl Grey | Longan | Brown Sugar | Vanilla | Creamy

Delicate jasmine florals and Earl Grey tea meet longan sweetness, with comforting notes of brown sugar, baked pastry, and vanilla. A creamy texture rounds out this fragrant, sweet cup. This washed Gesha from Juan Martin Farm in Sotará, Cauca, brings a graceful floral character together with layered sweetness.

Set aside a quiet moment for a pour-over and follow the interplay of tea-like aromatics, fruit sweetness, and creamy texture as the cup cools. It is a coffee to linger over, with delicate florals balanced by the comforting impression of pastry and vanilla.

About the Farm

Juan Martin is BanExport’s ten-acre model farm in La Poblaseña, a community within the municipality of Sotará in Colombia’s Cauca department. Founded in 2018, the farm serves as a place to explore and refine practices that can support specialty coffee production on small farms across Colombia.

Its work spans soil management, efficient fertilizer use, variety-specific cultivation, and experimental processing. Alongside cup quality, the farm’s focus includes developing systems that respect workers and improve working conditions throughout the coffee supply chain.

Careful Selection, Controlled Processing

This Gesha lot is picked at optimum ripeness, then transported in plastic crates to the Area 18 processing mill in an environmentally controlled truck. Cherries are floated to remove damaged and underripe fruit, then electronically sorted for consistency in colour, shape, and size.

After depulping, the coffee undergoes 48 hours of fermentation in a sealed bioreactor, with temperature and oxygen levels controlled throughout the process. The parchment coffee is then washed and moved to an environmentally controlled drying chamber. Continuous drying over 48 hours brings its moisture content to 11 percent.

Coffee Details

• Country: Colombia
• Region: La Poblaseña, Sotará, Cauca
• Farm: Juan Martin
• Variety: Gesha
• Process: Washed
• Fermentation: 48 hours in a sealed, controlled bioreactor
• Drying: 48 hours in an environmentally controlled chamber

Extraction Recommendation

POUR OVER
Brew ratio: 55–60g of coffee per litre of water
Target brew time: approximately 3 minutes

Use this as a starting point, adjusting your grind and ratio to suit your brewer and taste.