Don Pepe Gesha Honey Farmlevel Reserve

Farmlevel Story

This coffee comes to us from the San José region of the Central Valley. Pepe Fallas has only been farming coffee for a few years, his trees averaging about 7 years in age. We are absolutely blown away by this coffee and the amount of craft that shows up in the cup. 

Pepe named his farm Doña Deysi in honor of his wife. Deysi had planted gesha seeds in a small coffee garden. This inspired Pepe to devote his time to coffee cultivation after a long career in dog breeding. Pepe, in the tradition of Costa Rican coffee, grows, harvests, and processes his own coffee at the micro-mill at Doña Deysi. Doña Deysi also processes coffee from other farms in the Asserí micro-region. 

The coffee is processed by leaving only a certain percentage of the mucilage from the cherry in-tact, while the coffee dries. In a washed process, the fruit is fully washed off before the coffee is laid out to dry. In a natural process, the fruit is left completely intact, and dries with the seed inside of it. The differences in flavor profiles between washed and natural coffees is striking. A honey process combines these two processes. Producers control how much or how little of the fruit is removed from the seed. 

Pepe leaves the majority of the mucilage in tact on the seed and the result is a pulpy and complex profile. While natural flavor shines through, it is met with an oozing sweetness.