Grown at an average altitude of 1,800 meters in the mountains of San Juan Sacatepéquez, this Geisha is washed, then fermented in barrels. The coffee plants grow tall and gangly and have low output, so pickers make many passes to catch only ripe cherries. At the mill, a dedicated line is calibrated specifically for this variety to prevent damage during depulping. Drying on the patios follows the same process as the farm's other coffees, but with extra attention throughout. It takes the entire harvest to build this single lot.

San Ramón has stayed in the same family for three generations, evolving through different stages of production while staying true to artisanal methods and strict quality control. Reforestation has remained a priority alongside cultivation, and areas of native forest cover are maintained right alongside the coffee.

We recommend these parameters as a starting point for brewing this lot:

• Rest: 2–3 weeks
• Filter: 1:15–15 ratio | 94ºC
• Espresso: 1:2.2–2.4 | 90ºC | 32 seconds