Throughout the year, we take great pride in sourcing and roasting rare coffees for our Reserve Collection.
Our newest release is one we've been looking forward to since the moment we secured the lot. The Diego Aroca Gesha from Finca Guayacan in Nariño, Colombia is a rare and meticulous coffee – and the story behind how it got here makes it even more special.
This lot was grown by Diego Aroca at Finca Guayacán in Nariño Colombia and sourced through the 2025 Coffee for Peace auction, where our Head of Coffee, Anthony, was invited to judge.
If you're a fan of filter brewing, unique coffee varietals or processing methods, these Reserve Collection releases are a must-try.
Keep reading to discover more...
Diego Aroca Gesha, Colombia
nectarine • orange blossom • jasmine
Complex and elegant
Washed | Gesha | 1,800 masl
Floral, expressive and delicately structured, this Gesha showcases the clarity and elegance we seek in high-altitude Nariño coffees. Slow cherry maturation in La Unión’s cool climate allows for remarkable complexity and precision in the cup.
Meticulous processing is central to achieving the beautifully complex, floral flavour profile of this coffee. The coffee was washed with salt and sealed in bags for 48 hours. After this stage, it was depulped and transferred to a clean bag for another 72 hours of fermentation. It was then rinsed and moved to the drying station, where it was dried until the parchment turned dark. Once dry, the coffee was bagged for another 72 hours and later placed in a mechanical dryer (silo) at 50°C for one hour. After this final stage the coffee was stored for an additional three days before being ready for milling.
Diego Aroca farms with precision and intentionality, and every stage of this coffee's journey reflects that.
We roast this coffee with a light and gentle profile to honour its complexity and keep those florals front and centre.
Expect juicy stone fruit, complemented by complex florals and malic acidity.
Brewing Tip
Use a 1:16.5 ratio to enhance the delicate body and highlight the complex citric acidity. Try a cooler bloom of 86c to bring out more floral aromatics.
