Description
Apaneca — El Salvador
Gesha Anaerobic Natural
Finca Ethiopia
Region Apaneca • Process Anaerobic Natural • Variety Gesha • Packaging GrainPro • Lot ID P24455
RECOMMENDED ROAST: Light–Medium (favor light to preserve aromatics)
QUALITIES: jammy • winey acidity • very sweet
CHAFF LEVEL: Medium
A good example of a high rated Geisha. Being an anaerobic natural, it is a bit on the fruitier side with a bit of a raised citric note. The aromatics are very sweet and floral, accentuated at the lighter roast points making this a wonderful example of the strain and processing. Although very highly rated, with some clear Geisha attributes, these beans also give credence to the Panama Geisha lineup which have much cleaner Geisha genetics and taste attributes but are in a whole other price ballpark. Fun to compare the two origins.
Flavor Profile
Floral/Citric • Red Wine • Strawberry • Cacao
• Black Tea
Sugary sweetness and strong, wine-like acidity with a clean, cocoa-toned finish.
Roasting Notes
Delicate Geisha — manage energy and airflow
Start with a controlled but assertive charge to avoid stalling; keep a smooth ROR into first crack. Prioritize City–City+ for filter (short-to-moderate development). For modern espresso, City+ maintaining acidity and floral top-notes. Monitor airflow—anaerobic naturals can off‑gas intensely; adequate ventilation helps keep the finish clean. Rest 5–10 days for peak clarity.
For every day folks: hotter, quicker and lighter roasts are best for these beans. Wonderfully clean with delicate fruity and floral tones.
TASTING / ROASTING SNAPSHOTS
Light Roast
Medium body — Jammy red wine — Fresh cherry — Sparkling winey acidity — Clean cocoa finish
Medium Roast
Balanced — Cherry compote — Dark chocolate — Rounded winey acidity — Silky mouthfeel
Dark Roast
Fuller body — Cocoa/roasty chocolate — Low perceived acidity — Clean aftertaste
(western El Salvador)
Finca Ethiopia
Finca Ethiopia, part of Los Naranjos Coffee in the Apaneca mountain range, is a 34.5-hectare farm established in 2018 that was reclaimed after years of neglect. Due to conservation efforts, only 13 hectares are under cultivation, with the remainder remaining as native forest. Located behind the Ilamatepec volcano, with volcanic soils and full shade, it protects local biodiversity and practices responsible soil and water management. Its varietal focus highlights Gesha (cultivated at elevations up to approximately 2,100 meters above sea level), while the Los Naranjos group also cultivates Bourbon and Pacas in its projects.
Apaneca – Ahuachapán department
Apaneca
Apaneca, in western El Salvador (Ahuachapán), sits at approximately 1,477 meters above sea level on the Ruta de las Flores (Route of Flowers), surrounded by volcanoes and cloud forests. It forms part of the Apaneca–Ilamatepec mountain range, the heart of the country’s coffee-growing region, with volcanic soils and ideal microclimates between 1,200 and 1,700 meters above sea level that favor clean, sweet, and balanced cups of coffee. Bourbon and Pacas varieties predominate here, along with Pacamara, El Salvador’s emblematic variety (a Pacas × Maragogipe hybrid) renowned for its complexity. The region boasts the Denomination of Origin “Café Apaneca–Ilamatepec,” and it continues to shine in the Cup of Excellence competition—in 2025, the award-winning categories were led by Pacamara and Geisha.
Seasonality — Harvest (El Salvador)
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
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