Vibrant berry aromatics, juicy sweetness, and a smooth, refined finish from Chalatenango, El Salvador.

This Gesha from La Palma, Chalatenango is the result of deliberate varietal focus and controlled experimentation. Produced by José William Díaz, the coffee highlights how anaerobic natural processing can elevate aromatic clarity and fruit-driven sweetness while maintaining composure and balance. With over 12 years of experience in specialty coffee, Don José has refined his approach by concentrating on Gesha and Pacamara varieties. His emphasis on repeatable, controlled processing has led to a consistently clean and well-defined flavour profile year after year.

Processing
The coffee undergoes a 24-hour natural anaerobic fermentation, during which whole coffee cherries are sealed in an oxygen-free environment. This controlled anaerobic phase slows microbial activity and encourages the development of complex aromatic compounds. After fermentation, the cherries are dried intact, allowing sugars and acids from the fruit to integrate gradually into the seed. The result is enhanced fruit expression, structural sweetness, and a polished mouthfeel without excessive fermentation character.

Taste Profile
The cup opens with lifted, berry-forward aromatics, leaning toward ripe red fruits rather than confectionery sweetness. On the palate, the coffee is juicy and expressive, with a layered sweetness reminiscent of fresh berries and soft stone fruit. Acidity is present but measured, contributing to vibrancy rather than sharpness. The body is smooth and rounded, supporting the fruit profile with a clean, lingering finish that remains precise and elegant.

Features & Traceability

• Origin: El Salvador
• Region: La Palma, Chalatenango
• Producer: José William Díaz
• Variety: Gesha
• Processing Method: Natural anaerobic fermentation (24 hours)
• Flavour Notes: Berry aromatics, juicy fruit sweetness, smooth and rounded body
• Roasted by: Shokunin Coffee Roaster, Rotterdam

To guarantee the freshest coffee, please note:

• Order cutoff: Monday at 11:30 AM
• Orders with coffee beans will be prepared and shipped by Wednesday to ensure optimal freshness.

Brew Guide

We highly recommend trying this coffee with the Flower Dripper, using either Abaca Paper or Medium Dark Roast Paper Filter, to fully explore its unique flavour spectrum.

• Coffee: 18 grams (medium coarse, K-Ultra: 8.5°; J-Ultra: 300°)
• Water: 300 grams (92°C)
• Brewing Ratio: 1:16.6

1. Rinse the filter thoroughly with hot water.
2. Start the timer and gently pour 30 grams of water over 30 seconds.
3. At 30 seconds, pour in a circular motion until you reach 110 grams.
4. At 1:00, continue pouring until you reach 170 grams.
5. At 1:30, pour until you reach 240 grams.
6. At 2:00, gently pour in a circular motion until 300 grams, avoiding any agitation. 

The total brewing duration should be between 2:40 and 3:00 minutes.