gesha

Los Cipreses Natural Gesha

A clean natural Gesha profile with a silky mouthfeel accompanying layers of sweet acidity.

Located in the West Valley of Costa Rica, the two farms and accompanying mill of Los Cipreses continue the tradition of the origin’s high-quality, family-driven coffee production. A land of diverse micro-climates due to its varied topography, the country enjoys a rich history in producing unique specialty lots.

Ran by Max Salazar and family, the farms of San Cristobal and La Isabella began life planted with a wide range of cultivar and varietals, with micro-lots developing as it was noticed each needed individual management. Adapting processes here is no easy task with high winds heavily impacting the safety of the plants season to season, but by building a mill on-site the level of care could be taken to another level. It was time and money well-spent, with the quality of the final lots blossoming since its construction in 2020.

Not immune to the impact of climate changes and crop disease, the farm has struggled with lower yields in recent years with bouts of coffee rust among certain cultivar. Whilst neighbours have moved to chemicals to combat this, Max keeps all processes as natural as possible, seeking more resilient cultivar and controlled weeding through on-site mulching.
Los Cipreses Natural Gesha

A clean natural Gesha profile with a silky mouthfeel accompanying layers of sweet acidity.

Located in the West Valley of Costa Rica, the two farms and accompanying mill of Los Cipreses continue the tradition of the origin’s high-quality, family-driven coffee production. A land of diverse micro-climates due to its varied topography, the country enjoys a rich history in producing unique specialty lots.

Ran by Max Salazar and family, the farms of San Cristobal and La Isabella began life planted with a wide range of cultivar and varietals, with micro-lots developing as it was noticed each needed individual management. Adapting processes here is no easy task with high winds heavily impacting the safety of the plants season to season, but by building a mill on-site the level of care could be taken to another level. It was time and money well-spent, with the quality of the final lots blossoming since its construction in 2020.

Not immune to the impact of climate changes and crop disease, the farm has struggled with lower yields in recent years with bouts of coffee rust among certain cultivar. Whilst neighbours have moved to chemicals to combat this, Max keeps all processes as natural as possible, seeking more resilient cultivar and controlled weeding through on-site mulching.

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