Takesi Geisha

Some coffees arrive with a reputation already attached. Up in the high Andean climes of Bolivia, Takesi Gesha has become one of them: a coveted release grown at the edge of what coffee plants can withstand, and one that routinely ranks among the year’s most anticipated coffees. The Iturralde family cultivates Takesi under cool temperatures that make the cherries ripen at an exceptionally measured pace. A deep layer of humus-rich soil helps sustain the trees in this severe environment, while meticulous picking, washed processing and tightly controlled drying preserve the clarity for which the farm is known. The result is full-bodied without losing definition: ripe peach and melon carry the sweetness, while bergamot rises through the cup with a bright, aromatic lift. It is an exacting expression of Geisha, shaped as much by Takesi’s altitude and measured pace of ripening as by the variety itself. Producer → The Iturralde Family Farm → Takesi Location → Yanacachi, Bolivia Variety → Geisha Altitude → 1,700–2,600 masl Process → Washed