La Playita Gesha

At Finca La Playita, coffee has been part of the family story for generations. What started with Victor’s grandfather has been passed down with care, each step building on the last. When Victor took over in 2015, he brought a fresh perspective while staying rooted in the traditions his family established.

This Gesha reflects that balance. The process begins with a 24 hour anaerobic fermentation in the cherry, followed by depulping, washing, and a slow, steady dry on raised beds for about 20 days. It’s a thoughtful approach that lets the variety speak clearly without overcomplicating things.

In the cup, it’s expressive and clean, with the kind of clarity Gesha is known for. There’s a light, floral quality up front, followed by soft citrus and a gentle sweetness that carries through the finish. It’s a coffee that feels both careful and confident, shaped by generations of work and a willingness to keep improving.