Pinnacle Gesha Tasting Selection
A study in contrast. Two expressions of Gesha, side by side.
This Pinnacle release brings together two exceptional Gesha lots, presented as a comparative tasting set. Sourced from Peru and roasted to highlight their individual character, this twin pack is designed to be experienced like a wine flight - two coffees, brewed side by side, revealing how processing shapes flavour.
One cup is delicate and lifted. The other, deeper and more opulent. Together, they offer a rare opportunity to explore contrast, precision and craft within the same variety.
The Coffees
Demóstenes Tantaleán Acuña — Anaerobic Washed (36hr)
Pear, elderflower, delicate florals
Demóstenes Tantaleán Acuña grew up in the hills above Tacabamba, where his family began planting coffee after recognising how well the crop fit the climate and their future. What started as a promise of steady income became, for Demóstenes, a lifelong connection to the land and to the trees he tends.
In recent years, he has turned that connection into a clear intention to show what his corner of Peru is capable of when quality comes first. Rather than chasing volume, he has planted fine varieties such as Geisha, seeking clarity, character and distinction in the cup.
On the farm, he uses organic inputs like island guano and guinea pig manure to feed the soil, and weeds are managed by hand with machetes and brush cutters. This keeps the focus on balance and long-term health. Harvests are carried out by hand, selecting only fully ripe cherries before removing floaters and defects. The coffee is then depulped and held in sealed tanks for a controlled 36-hour anaerobic fermentation, washed clean of mucilage and moved to raised beds in a solar dryer. There, it dries slowly and evenly before being rested and prepared for export, with every lot kept separate to preserve its identity.
Las Etíopes — Inoculated Fermentation (72hr)
Blood orange, syrupy sweetness, winey depth
Las Etíopes sits high above El Porvenir in Jaén, Cajamarca, between 1,950 and 2,050 metres above sea level. Two of its seven hectares are planted with Ethiopian heirloom varieties such as Gesha, Wush Wush and Sidra, alongside other traditional cultivars. Símon Brown bought the farm in 2019 and began planting in early 2020, focusing on varieties that could express the character of this hillside in a clear and distinctive way.
On the farm, weeds are managed by hand and fertilisation is kept simple, with only occasional use of chemical inputs. Coffee is picked by hand, rinsed and floated in fresh spring water before being depulped. The cherries used to prepare the mosto undergo a longer sealed-tank fermentation with sugar syrup and hops, encouraging yeast activity. The resulting liquid is then used to inoculate production batches, which ferment for around 72 hours in stainless steel tanks before being washed and moved to raised beds.
Drying takes place under cover, where parchment coffee spends 15 to 20 days drying slowly until it reaches around 11 percent moisture. The result is a washed Gesha that is bright and perfumed, with an intense, winey profile.
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Gesha is often celebrated for its elegance and here we see its full range.
We recommend brewing both coffees as filter and tasting them alongside one another. Allow the cups to cool and revisit them. You'll see the differences will continue to unfold.
