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We're thrilled to introduce the Red Sun Tasting Set — a curated exploration of three distinct and expressive Gesha coffees, each sourced from a producer known for their exceptional attention to quality, sustainability, and terroir.
From the iconic Jaramillo Farm of Hacienda La Esmeralda, Noria is a lot grown at breathtaking elevations on steep 40-degree inclines in Boquete, Panama. The extreme terrain makes harvesting labor-intensive, but it's this altitude — and the Peterson family's pioneering decision in 1997 to plant Gesha at these higher elevations — that allows this coffee to shine with such clarity.
Our roast of Noria showcases classic Gesha elegance with a modern vibrancy: sparkling strawberry notes, delicate pinot noir-like red fruit, and a brightness that comes alive when brewed at a 1:16 ratio. This is a coffee that rewards careful dialing — when extracted properly, it offers effervescent fruit and floral notes with unmistakable sweetness.
Our recommended dial for pour over:
Dose: 21g
Ratio: 1:16.2
Grind: Much Finer than Neutral
Brew Time: 3:08
TDS: 1.42%
Extraction: 20%
This coffee comes from the Surma block at Gesha Village, a farm nestled on the edge of Ethiopia’s Gori Gesha Forest — the birthplace of the Gesha variety. Named after the local Surma people, this block overlooks a stunning valley and is home to the Gesha 1931 cultivar — a selection made for its striking resemblance to the Panamanian Geisha, both in form and cup.
Surma is floral and composed, with aromatics reminiscent of jasmine and a cup profile that leans into the gentle sweetness of peach oolong tea. It's the most delicate of the three coffees in the set, yet still vibrant and expressive. A slightly finer grind and careful extraction help reveal its layered clarity and sweetness — qualities that define the best Gesha profiles.
Our recommended dial for pour over:
Dose: 20g
Ratio: 1:17
Grind: Slightly Finer than Neutral
Brew Time: 3:05
TDS: 1.31%
Extraction: 19.6%
Manzana hails from the "Summer" lot at Finca Santa Teresa, a farm perched on the lush volcanic slopes of Volcán Barú in Panama. With elevations ranging from 1400–1800 meters and unique micro-climates created by a mix of Pacific and Atlantic weather systems, FST grows coffees of outstanding character.
What sets FST apart is its commitment to biodiversity: only 30% of the land is used for coffee, while the rest is preserved as native forest, creating a rich habitat for birds, monkeys, and other wildlife. This dedication is reflected in the vibrancy of their coffees.
In the cup, Manzana is bold and juicy, with a silky mouthfeel and layers of berry, passionfruit, and a vibrant malic acidity akin to ripe apple. We found it truly shines with a slight up-dose and gentle agitation to avoid stalling during brew. The result? A cup that evokes tropical fruit punch and finishes clean and sweet.
Our recommended dial for pour over:
Dose: 21g
Ratio: 1:16.2
Grind: Slightly Finer than Neutral
Brew Time: 3:20
TDS: 1.37%
Extraction: 19.1%
Each coffee in the Red Sun Tasting Set tells a story of place, people, and process — from Panama's steep highlands to Ethiopia's ancient forest. We can't wait for you to taste the full spectrum of Gesha excellence. This is one for the enthusiasts, the experimenters, and anyone who finds joy in the details.
A good coffee captures a flavor, a great coffee captures a place. The rarest coffees capture a moment.
Dose: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.45
Extraction: 20.50%
The Villa Betulia Sidra dialed really quickly for us. We found the best dial to be a grind size around neutral combined with a 21g dose to produce a TDS of 1.45% and extraction of 20.5%. In general, I’m noticing that Sidra varieties taste great with a 21g dose. The higher dose amplifies the fruity and candy notes. This coffee tastes like candy when dialed well and should have a long, sweet, juicy aftertaste.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.45
Extraction: 20%
This coffee is a fantastic expression of a “classic” gesha flavor profile. You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:12
TDS: 1.39
Extraction: 19.8%
This coffee is a washed CM coffee, so you should expect high levels of acidity and sweetness that balance each other well, while the tasting notes are relatively delicate. Similar to Terroir, this coffee presents with a lot of floral notes, but features more sweetness in comparison. It should have a nice sparkling acidity alongside syrupy fruit, but subtle fruits like peach. Be sure to adjust your dial until you’re perceiving that lingering sweetness in the cup.
