About the coffee
Flavour profile: A juicy and complex coffee, a beautiful bouquet of jasmine and canned peaches, with a clementine acidity leaving your mouth feeling like you just drank some strawberry lemonade.
Producer: Daisy and Pepe Fallas
Farm: Finca Don Pepe
Region: Central Valley
Harvested: February - March 2019
Roast Style: Light to medium to enhance the natural flavours of the coffee
This is a very fancy coffee. The Gesha varietal is tricky to grow and to make perfect. There is a lot of hype around the varietal which drives up the prices. So if you want to buy a bottle of champagne but in coffee, grab this one! It is the third production lot of the complex and famous Gesha from Doña Daisy, and the third year we are buying it. But it is the very first time they have done a natural process. This coffee has dried on raised beds for forty days while being very well controlled and monitored. So it is still elegant and you can taste the delicate notes of jasmine, typical for the varietal. It is not very funky, more sweet and candy like, with some canned peaches.
About Doña Daisy and Don Pepe
Daisy and Pepe are the oldest coffee producers we are working together with. And they started just a few years ago. This is not a classic coffee producer story of a farm going on for generations, in fact it is the absolute opposite. As the couple Daisy and Jose (Pepe) retired, they started to get interested in the infamous coffee varietal Gesha, that was getting a lot of attention in the area. After years of research: reading online and YouTube videos, Daisy and Pepe were convinced they should start growing the coffee in their garden. They talked to everyone they knew and after many phone calls and research they found some Gesha seeds for sale. So the Couples dream came true, growing and processing coffee in their garden in Central Valley, overlooking the capital city. We truly admire their courage of growing into the agricultural activity. "The greatest challenge has been the knowledge of this very special activity", says Pepe.
Dasiy and Jose “Pepe” Fallas have a beautiful home and truly always makes us feel like coming home! The house is overlooking the San Jose city in Costa Rica's Central Valley. The couple live there with their two children and two grandchildren. The mill they have built up is named after Daisy - Doña Daisy - and the farm name after Pepe - Finca Don Pepe. Pepe says “The process we have here is very handmade and very familiar, in which the whole family and even the grandchildren (three and five years old) participate, haha. It is wonderful to see the family nucleus in disposition of the coffee activities.”
The house is located at an altitude of about 1700 meters and the garden is huge, which is why they decided to try and grow some coffee there. The business started five years ago after conducting many years of research. They had read about a variety called Gesha on the internet which intrigued them. So Jose and Daisy spoke to everyone they could and after many phone calls found someone who had a good and DNA-proofed Gesha-seed for sale! Now - five years later- the second crop has been harvested, processed and is in our hands at the roastery in Stockholm, and perhaps in your cup shortly. It is an honour being a part of Daisy and Pepes’ journey into coffee.
I still remember visiting Doña Daisy for the first time, we had a short notice and interrupted the couple sitting and sorting coffee at their dining table. I thought this was a coincidence, but Pepe and Daisy were finishing the third (!) sorting of the parchments. And on my two visits after, they handsort coffee at the dining table every time. Is this my dream of what to do when I go in pension? Yes! Growing Gesha and drying it on raised beds with a breathtaking view with daughter and grandkids around. For such a young, small enterprise, they have already received great acclaim.
“The farm is at a height of 1,650-1700 metres and the sun covers it from dawn until two in the afternoon. This has made the Gesha coffee evolve very correctly. For many years we had cows, sheep, goats and horses on the grounds of our farm, and that has contributed to the flavour of the soil, which is at its maximum quality.”, the couple says.
The coffee is processed as a White Honey, meaning that the outer skin of the cherry is removed, and less than 25% of the mucilage is left on the beans when drying. This is how “washed coffee” is normally done in Costa Rica, which gives a very elegant cup. The Dona Daisy Gesha is dried for 25-32 days which is long compared to other speciality coffee producers in the region.
This coffee is of the Gesha varietal, which is a bit of a controversial varietal when found in Central America. It used to be extremely rare but is starting to crop up in a few more places. It was made famous by Panama Hacienda La Esmeralda and the Best of Panama Auction, which is held by the Specialty Coffee Association of Panama.
It was a little known varietal and was originally introduced to Central America in Costa Rica in1953. Originally the varietal is from the south-western Ethiopian town of Gesha, it's an heirloom varietal that's low yielding and has thin and spindly branches open to strong winds, and is as pest friendly as they come (although it is resistant to coffee rust!). The leaves are quite thin and long, and the trees grow very tall.
After cupping hundreds of coffees on a buying trip in 2017 the Dona Daisy was my favourite cup of the day. Heading back from Tarrazu region we decided to stop by and visit Pepe and Daisy, at their home and farm, just on the boarder of Costa Ricas capital city, San Jose. Visiting the couple again this year we were both excited to continue our relationship.
Prices on Gesha coffees are high compared to others. This is partially because the the production cost is higher; Gesha seeds are more expensive, the production of the coffee requires more attention, treating a nano-lot and separating these from the bigger volumes in the production daily. But the coffee also has a high value on the market - supply and demand. The FOB prices for this coffee was
The FOB price for this coffee was US$25.00 per pound, or S$65.00 per kilo. Arriving at our Roastery in Stockholm that is US$69. Before roasting away 12% and packing it.