Over the last few years, Dwight has become one of the leading coffee producers in Peru, with multiple top placements in the Cup of Excellence. In this Red Gesha separation we find a floral-forward profile of jasmine, lychee, and honeydew.
Red Gesha
Santa Teresa, Cusco
1,900 masl
November 2025
Hand-picked at peak ripeness. Held in-cherry for 24 hours. Floated to remove defects. De-pulped. Dry-fermented for 36 hours. Dried on raised beds for 20 days until moisture content reaches ~10%.
ABOUT DWIGHT AGUILAR MASIAS
This is our first year working with coffee from Dwight Aguilar, though his coffees have been recognized internationally for several years. Dwight has played an important role in advancing Peruvian coffee, and it is an honor to have the opportunity to work with his exceptional coffees.
ABOUT GESHA
Gesha was originally collected from coffee forests of Ethiopia in the 1930's. From there, it was sent to the Lyamungo Research Station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960’s after its tolerance to coffee leaf rust was recognized. However, it was not widely planted because the plant's branches were brittle and not favored by farmers. Gesha came to prominence in 2005, when the Peterson family of Boquete, Panama, entered it into the Best of Panama competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20 per pound. Since then, the variety has become a resounding favorite of brewing and roasting competition winners and coffee enthusiasts alike.
Pricing Details
Farm Gate (USD; GREEN)
$32.26/KG
FOB
$47.34/KG
DDP
$50.85/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.