Mexico Cup of Excellence #5 Honey [Score: 89.00]
Roast Level: Light
Elevation: 1600m
Milling Process: Honey
Varietal: Gesha
We taste: Golden kiwi, peach, chamomile, clean aftertaste, juicy, sweet, balanced
Recommended for experienced brewers.
Gesha coffee is known to have some of the highest cup scores in the world. This Gesha from Sinaí in Santos Reyes Nopala, Oaxaca, Mexico won 5th place in the 2024 Mexico Cup of Excellence, with a score of 89.00.
Finca Sinaí, located in the mountainous region of Santos Reyes Nopala, Oaxaca, Mexico, spans 200 hectares on "Cerro del Ocote" at elevations ranging from 900 to 1,600 meters above sea level. Established in 1873 by Don Lorenzo Silva, the farm has remained under the stewardship of his descendants for five generations. Today, it is managed by Diego Manuel and Alfredo Fernando Woolrich Ramírez, who uphold the family's commitment to producing high-quality organic coffee.
In 2024, Finca Sinaí's dedication to excellence was recognized with a fifth-place award in Mexico's Cup of Excellence competition, achieving a score of 89.00 for their honey-processed Geisha variety. This accolade highlights the farm's meticulous cultivation and processing methods, which have earned it certifications such as "Bird Friendly" from the Smithsonian Institute and organic certification from SAGARPA.
The coffee was harvested in 2024 and arrived at Bean & Bean’s roastery in December 2024. Roasted in small batches on select days — allow extra time for this lot.
Roast Level: Light
Elevation: 1600m
Milling Process: Honey
Varietal: Gesha
We taste: Golden kiwi, peach, chamomile, clean aftertaste, juicy, sweet, balanced
Recommended for experienced brewers.
Gesha coffee is known to have some of the highest cup scores in the world. This Gesha from Sinaí in Santos Reyes Nopala, Oaxaca, Mexico won 5th place in the 2024 Mexico Cup of Excellence, with a score of 89.00.
Finca Sinaí, located in the mountainous region of Santos Reyes Nopala, Oaxaca, Mexico, spans 200 hectares on "Cerro del Ocote" at elevations ranging from 900 to 1,600 meters above sea level. Established in 1873 by Don Lorenzo Silva, the farm has remained under the stewardship of his descendants for five generations. Today, it is managed by Diego Manuel and Alfredo Fernando Woolrich Ramírez, who uphold the family's commitment to producing high-quality organic coffee.
In 2024, Finca Sinaí's dedication to excellence was recognized with a fifth-place award in Mexico's Cup of Excellence competition, achieving a score of 89.00 for their honey-processed Geisha variety. This accolade highlights the farm's meticulous cultivation and processing methods, which have earned it certifications such as "Bird Friendly" from the Smithsonian Institute and organic certification from SAGARPA.
The coffee was harvested in 2024 and arrived at Bean & Bean’s roastery in December 2024. Roasted in small batches on select days — allow extra time for this lot.
Original: $46.00
-70%$46.00
$13.80Description
Roast Level: Light
Elevation: 1600m
Milling Process: Honey
Varietal: Gesha
We taste: Golden kiwi, peach, chamomile, clean aftertaste, juicy, sweet, balanced
Recommended for experienced brewers.
Gesha coffee is known to have some of the highest cup scores in the world. This Gesha from Sinaí in Santos Reyes Nopala, Oaxaca, Mexico won 5th place in the 2024 Mexico Cup of Excellence, with a score of 89.00.
Finca Sinaí, located in the mountainous region of Santos Reyes Nopala, Oaxaca, Mexico, spans 200 hectares on "Cerro del Ocote" at elevations ranging from 900 to 1,600 meters above sea level. Established in 1873 by Don Lorenzo Silva, the farm has remained under the stewardship of his descendants for five generations. Today, it is managed by Diego Manuel and Alfredo Fernando Woolrich Ramírez, who uphold the family's commitment to producing high-quality organic coffee.
In 2024, Finca Sinaí's dedication to excellence was recognized with a fifth-place award in Mexico's Cup of Excellence competition, achieving a score of 89.00 for their honey-processed Geisha variety. This accolade highlights the farm's meticulous cultivation and processing methods, which have earned it certifications such as "Bird Friendly" from the Smithsonian Institute and organic certification from SAGARPA.
The coffee was harvested in 2024 and arrived at Bean & Bean’s roastery in December 2024. Roasted in small batches on select days — allow extra time for this lot.
