It was in 2018 that we met Francisca and Oscar Chacan for the first time. Soon it is easy to see how devotion Francisca and Oscar are working to produce spectacular micro-batches that are sought all over the world by the best roasters. This batch of gesha is clearly one of the best batches of Las Lajas we have had. With notes of Asian pear and honey. This coffee suggests the perfect balance between softness and freshness. Treatment For this batch everything starts with the quality and finesse of the gesha variety, probably the most popular variety in the world. A good gesha will be delicate and floral. Complex and refined. As in Las Lajas we don't do things like the others, Oscar, who is in charge of the technical part, has developed a unique method for a black honey. Once the ripe cherries have been harvested and the cascara has been removed, the green grains, still covered with 100% of their mucilage, are dried on drying beds. The coffee is left to dry on the patio for a period of 3 days before being returned for the first time. Afterwards the batch is returned several times a day for 2 to 3 weeks.