We are thrilled to release another exciting coffee from our friends at Finca Santa Teresa! The team at FST has long been involved in the global high-end coffee market, but actually, their primary sale is of large-scale but high-quality traditional varieties; Catuai and Caturra. Their main lots are of exceptionally high quality, undoubtedly due in part to FST's astonishing terroir: rich volcanic soil, high altitudes, surrounding rainforests, and idyllic weather systems.
This Geisha is from their beautiful 'Estribi' plot, named after one of the hardest working multifaceted employees at FST, Aracelly Estribi. Aracelly does everything from office management to exports and plays a crucial role at the farm. As the farm expanded up to the higher reaches of Baru mountain it seemed only apt to name a plot after Aracelly, one that would come to produce some of their best coffee yet.
This particular lot is dried as a traditional natural, whereby the cherry is selectively picked when fully ripe and transferred to raised beds to dry. The cherry is turned every few hours for even and precise drying for a total of 4-6 weeks.
When we first cupped this coffee last year, it received one of the highest scores we’ve ever seen on our tables. The sheer balance of fruit, a rich body, fine acidity and a delicate yet complex florality make this coffee one of our all-time favorites. You can expect a rounded coffee with notes of lemon, strawberry and melon.
- finca santa teresa
- toby smith and co.
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