Gesha Beans
Sweetness and soft acidity create a harmonious, silky cup, with pleasing botanicals on the finish.
We have a long-standing relationship with the El Oso project and the Cooperative Agraria Frontera San Ignacio (COOPAFSI), the group of producers behind it. The project was established to help protect the surrounding landscape and wildlife, with farms located in the buffer zones of the Santuario Nacional Tabaconas Namballe, where spectacled bears and other native species are under increasing threat. “El Oso”, meaning “the bear”, reflects this connection.
Coffee is grown here as part of a wider forest system. Producers intercrop with native trees, supporting shade, soil health, and biodiversity. Discarded coffee cherry is composted and returned to the land, reducing waste while maintaining soil fertility.
COOPAFSI supports its members through both infrastructure and shared knowledge. Farmers process coffee on site, giving them greater control over quality, while access to cooperative milling adds further consistency. Regular workshops bring producers together to discuss challenges and test practical solutions on their own farms.
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Product Information
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Shipping & Returns
Description
Sweetness and soft acidity create a harmonious, silky cup, with pleasing botanicals on the finish.
We have a long-standing relationship with the El Oso project and the Cooperative Agraria Frontera San Ignacio (COOPAFSI), the group of producers behind it. The project was established to help protect the surrounding landscape and wildlife, with farms located in the buffer zones of the Santuario Nacional Tabaconas Namballe, where spectacled bears and other native species are under increasing threat. “El Oso”, meaning “the bear”, reflects this connection.
Coffee is grown here as part of a wider forest system. Producers intercrop with native trees, supporting shade, soil health, and biodiversity. Discarded coffee cherry is composted and returned to the land, reducing waste while maintaining soil fertility.
COOPAFSI supports its members through both infrastructure and shared knowledge. Farmers process coffee on site, giving them greater control over quality, while access to cooperative milling adds further consistency. Regular workshops bring producers together to discuss challenges and test practical solutions on their own farms.
