Honduras Fabio Caballero Jr. San Francisco Gesha Washed

Highlights

“Grown at 1,600 masl on San Francisco, the farm of Fabio Don Caballero in Marcala, Honduras, this Gesha was washed over 12–16 hours before a slow dry of 25–30 days. The Caballero name runs through specialty coffee menus, and Shoebox had previously released a washed SL-28 from the family. This lot came through Cima Café after a cupping with Fabio Jr. and his grandfather. In the cup, layered florals of bergamot and jasmine give way to pink lemonade and a tangy citric undertone, closing with blood orange juice and orange oil.”