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La Esperanza - Nicaragua Gesha COE#1
Nicaragua Gesha COE #1 Winner celebrates a competition-level Gesha that combines floral orange blossom with vibrant tropical fruit and raspberry notes. With an elevated citric acidity and silky structure, this coffee is built for filter brewing and elevated tasting experiences.
Tasting Notes
Floral
Tea-like
Honey
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Rs. 11,000
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Rs. 11,000.00
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Nicaragua Gesha COE #1 Winner celebrates a competition-level Gesha that combines floral orange blossom with vibrant tropical fruit and raspberry notes. With an elevated citric acidity and silky structure, this coffee is built for filter brewing and elevated tasting experiences.
Overview
Nicaragua’s Gesha varietal has gained recognition for its fragrant aromatics and refined complexity. This COE-winning lot highlights balanced sweetness, refined acid lift and juicy fruit layers. Processed and selected with competition standards, the cup is floral, fruity and articulate — perfect for pour-over exploration.
Producer Story
Dipilto- Finca La Esperanza's Gesha varietal farms in Nicaragua emphasize bespoke farming practices and lot segregation for quality. cup scoring and sensory precision underscore the excellence of this microlot.
Specifications
| Coffee Type | Arabica |
| Country of Origin | Nicaragua |
| Region / Estate | Dipilto- Finca La Esperanza |
| Altitude | 1800–2000 MASL |
| Processing Method | Washed |
| Roast Level | Filter Roast |
| Tasting Notes | Orange blossom; tropical fruits; raspberry |
| Body | Medium; silky and articulate |
| Sweetness | High |
| Acidity | Bright & lively |
| Aftertaste | Clean, citrus finish |
| Recommended Brew Methods | Pour-over; Chemex; V60 |
| Best Enjoyed | Filter specialty |
| Quality Score (SCA) | 90.73 (GBR score) |
| Certifications | Nicaragua specialty; COE Winner |
| Brew Ratio | 1:16–1:18 |
| Water Temperature | 90–94°C |
| Shelf Life | 12 months |
| Storage | Store airtight, cool |
THE ORIGIN
Excellence from Dipilto Highlands
Grown in the highlands of Dipilto, Nicaragua, this Gesha lot represents one of the region’s most celebrated specialty coffees. High altitude, cool mountain air and mineral-rich soils create ideal conditions for the delicate Gesha varietal to flourish. Farmers carefully hand-pick ripe cherries which are then washed and dried to preserve the variety’s remarkable aromatics. Recognized in the prestigious Cup of Excellence competition, this coffee stands among Nicaragua’s finest. The cup expresses Gesha’s hallmark elegance - floral aromatics, vibrant citrus sweetness and silky clarity - reflecting meticulous cultivation and the extraordinary terroir of the Dipilto mountains.
1800-2000
ALTITUDE
Washed
PROCESS
89-91
QUALITY SCORE
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How to Brew
15g
Coffee / Coarse grind
250ml
Water
1:16
Ratio
93°C
Temperature
4 min
Brew time
20g
Coffee / Fine grind
200ml
Water
1:10
Ratio
Medium
Heat
5 min
Brew time
18g
Coffee / Fine grind
36ml
Water
1:2
Ratio
9 bar
Pressure
25-30s
Brew time
25g
Coffee / Medium grind
400ml
Water
1:16
Ratio
92°C
Temperature
3 min
Brew time
30 gms
Coffee / Fine grind
200ml
Water
1:5
Ratio
95°C
Temperature
10 min
Brew time
17g
Coffee / Medium-fine grind
250ml
Water
1:15
Ratio
85°C
Temperature
2 min
Brew time
100g
Coffee / Coarse grind
1L
Cold water
1:10
Ratio
4°C
Temperature
12-24h
Brew time
Grind Size Chart
Coarse
French Press
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Medium
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Fine
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