Grown at 1,750 metres in the village of El Sauce, this Gesha lot comes from Leonela Vanessa Madrid Mejia, a fourth-generation producer managing 3.5 hectares of cultivated land on her farm, El Caminito. Having completed a degree in agribusiness, Vanessa returned to her family’s land in 2024 to oversee her first solo harvest.
Cherries are floated, hand-sorted, and sealed in barrels for a 24-hour fermentation before being sun-dried on raised beds under parabolic covers for up to 20 days. This slow, controlled natural process is designed to preserve brightness while bringing clarity to the tropical fruit notes characteristic of high-altitude Honduran Gesha.
There’s nothing accidental about this coffee. Every stage of processing has been designed to highlight what Gesha does best.
- Nadia Pappa, Senior Head Barista, Maltby Street
