[Gold Label] Guatemala Santa Clara Malawi Gesha Washed
Elegant and transparent, with white blossom florals, crisp stone fruit acidity and a tea-like body. Sugarcane, apricot, white grape and vanilla.
Gesha seeds were originally collected from coffee forests in Ethiopia in the 1930s. These seeds were studied at the Tanzania Coffee Research Institute and later at Costa Rica's Centro Agronómico Tropical de Investigación y Enseñanza (CATIE). The institutes recognized the variety's resistance to coffee leaf rust. However, due to the tree's brittle branches, it was not propagated extensively. In the 1960s, Francisco "Pachi" Serracin distributed the variety to farmers in Panama, where it was grown at high elevations in the Boquete region without attracting much attention. It wasn't until the Peterson family, in Boquete's Hacienda La Esmeralda, noticed some Gesha trees that had not been affected by a recent bout of leaf rust on a newly acquired plot of land and decided to separate them. The lot produced by these trees won the Best of Panama competition in 2004, as its delicate, floral aroma and distinct flavour profile pushed the boundaries of what coffee could taste like.
Ricardo first had the opportunity to cup Gesha in 2008 with Anacafe and was blown away. He was determined to try this variety on his farm and sourced some Malawi Gesha from a friend. The seeds were old, so it was a challenge to make them germinate to build a nursery. Only 15 out of 500 plants survived. These 15 plants are the mothers of all the Malawi Gesha trees that are currently planted on the farm. These trees occupy 3 hectares of land at the very highest parts of the farm, 1,750 - 1,850 meters above sea level. At this elevation, the plants thrive and are often the first to ripen.
A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders.
B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting.
C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.
D. All orders are dispatched on the next day (except public holidays).
Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.
Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).
Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law.
We have free shipping for all purchases over $50. Any orders under $50 will be charged $9.5 for regular shipping by Australia Post. This usually takes 3-5 business days(NSW), and the other states might take longer than this, depending on the demands at the Australia Post.
About This Coffee
Finca Santa Clara is a 90-hectare coffee farm located on the fertile southern slopes of Volcán de Agua in the Antigua Valley. It sits at an elevation of 1,600-1,830 metres above sea level. Since 1988, Ricardo Zelaya has managed the farm, which has been in his family for four generations.
Ricardo is known for his professionalism and attention to detail. He manages three coffee farms in Antigua - Santa Clara, Hacienda Carmona, and Puerta Verde - as well as the Carrizal farm in New Oriente. From varietal selection and plant nutrition to pruning and mill supervision, Ricardo ensures that every aspect of his farms is well-managed. He owns the wet and dry mills on the estate, giving him complete control over quality from picking to export.
Ricardo is committed to sustainability. His coffee is shade-grown to protect the plants from direct sunlight, maintain soil health, and provide habitat for birds and insects. The mills are eco-friendly and feature sedimentation tanks to prevent pollution of local river systems. Pulp from the mills is composted and used as organic fertilizer, while parchment from the dry mill is used for fuel instead of wood.
Ricardo is also a compassionate leader who values his team. He leads with passion, care, positivity, and humor. Marcos Rompiche, the Farm Administrator, has worked for the Zelayas for over two decades and is the third generation in his family to work the land. Israel Yool, who has over fifteen years of experience, oversees production. The farm provides work for sixty permanent employees year-round, and an additional 250-400 individuals during the harvest to help pick and process the coffee.
- Origin: Guatemala
- Region: Antigua
- Farm/Coop/Mill: Finca Santa Clara
- Producer: Zelaya family
- Variety: Malawi Gesha
- Process: Washed
- Altitude: 1830masl
Quality Report: (90/100)
- Roast Level: Light
- Balance & Overall(9/10):
Basic Brew Method
- Espresso: 20g In, 40g Out, 27 Seconds
- Milk-based (150ml): 21g In, 42g Out, 30 Seconds, 150g Milk
- Filter: 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)
- [Link] Hario V60 Normcore Signature Chanho-Tornado Recipe
- [Link] Hario V60 3 Pour Recipe
- [Link] Hario V60 5 Pour Recipe
- [Link] Hario Switch Simple Recipe
- [Link] Clever Dripper Simple Recipe
NORMCORE STYLE SUPER LIGHT ROASTING
We roast our single-origin coffees as lightly as possible. It's often lighter than the standard light-roast profile (Our development time ratio is 8-10%, while a typical light roast's ratio is around 13-16%).
Regardless of its origin, varietal or process, our approach is to maximise the flavour profile of the coffee by minimising flavours caused by roasting. Our single-origin coffees have a delightful silky texture and well-balanced taste, despite being lightly roasted.
DAMN GOOD COFFEE ONLY.