Takesi Gesha
Coffee Collective

Some coffees arrive with a reputation already attached. Up in the high Andean climes of Bolivia, Finca Takesi's 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 coffee at its limits. The farm rises from the Takesi River bed at 1,700 masl to more than 3,100m.
It is within the 35 hectares of their land that sits between 1,800-2,500 masl that the temperatures begin to cool and 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 refined, elegant and structured. Peach and melon carry the sweetness, while bergamot rises through the cup with a bright, aromatic lift. The finish lingers like a high quality green tea; earthy and sweet. It is an exacting expression of Gesha, shaped as much by Takesi’s altitude and measured pace of ripening as by the variety itself.