Suchini Family • Anaerobic-Natural-Processed Gesha

$37.78

from El Gigante Coffee Estate grown at 1600masl with notes of star fruit, gin, and lemonade

70g Bag
12oz Bag
16oz Bag

Whole Bean

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Suchini Family • Anaerobic-Natural-Processed Gesha

70g Bag / Whole Bean

$37.78

Quick Guide

What is this coffee?

This coffee stems from a connection we’ve recently made with Brendan, the head importer of Newland Coffee Imports. Our relationship with Newland coffee (Brendan) began when we were cupping with our friends at Necessity coffee in Encitas. Brendan happened to be there at the time and hopped into the cupping with us. He mentioned that he was an importer looking to get the ball rolling on this new venture of his and we exchanged info, kind of your typical networking chit chat. A month goes by I’m in the shop and Brendan swung by, said hi, and dropped off a sample of an auction lot of Guatemalan. We already have strong ties to the Villatoros in Huehue, so we weren’t expecting to bite on the sample. But we cupped it like we usually do samples and were pretty blown away by this bean’s complexity. We’re loving the aromatic nature of this coffee, with a super airy profile full of punchy tropical fruits and acid and rounded out with a very floral finish.

-Jonathan

Processing Method

Natural Process- Natural processing dries whole cherries with fruit intact. As microorganisms ferment the sugars, they create bold, wine-like flavors with thick body and mild acidity—extravagant and fruity compared to other methods.

Country

Guatemala- Guatemala is one of the world's largest high-quality coffee producers, exporting over $1 billion in 2023. With high altitudes, rich volcanic soil, and 300+ microclimates, Guatemalan coffee delivers balanced, bright complexity with sweet caramel notes, creamy vanilla, and rich chocolate.

Altitude

1600masl - Altitude is typically correlative to the potential complexity of a coffee bean. The higher in altitude the coffee is grown, the denser the bean will be, resulting in a more dynamic cupping experience.

Classification

-

Variety(s)

Gesha

All about the coffee

Meet The Suchini Family •

Since 1994, the Suchini family has been cultivating delicious, high-quality coffee.

Named after the mountain it grows on, the El Gigante Coffee Estate spans 125 hectares. Osvaldo Suchini saw the potential of this land to grow something truly special–and he's been doing just that for the past 30 years.

Situated in Guatemala’s eastern highlands, the estate lies in the Chiquimula region, known for its diverse microclimates and quality agriculture. Nestled between 1,600 and 1,800 meters above sea level, El Gigante enjoys a microclimate all its own — a remarkable balance of altitude, volcanic soil, and weather patterns that allows the Suchinis to produce deeply flavorful, beautifully nuanced coffees.

Learn More About The Suchini Family

• Gesha

Every industry has its "before and after" moment. Movies had Star Wars. Basketball had Michael Jordan. Smartphones had the iPhone.

For specialty coffee, that moment was 2004—the year Gesha changed everything.

When Hacienda La Esmeralda's Gesha stunned judges at the Best of Panama auction with its unprecedented floral notes and jasmine-like aromatics, it didn't just win. It revolutionized what people believed coffee could be.

Gesha Coffee Variety Profile: A Complete Guide

Natural Process •

In natural processing, the cherries are picked at peak ripeness and laid out to dry whole—fruit and all. As they slowly ferment in the fruit, the beans develop bold, distinctive flavors. It’s a riskier method, but those fruit-heavy beginnings can dramatically shape the final flavor.

Natural Process

Guatemala

When you think of Guatemala, you might picture ancient Mayan ruins or colorful highland markets. But walking through Don Aurielio's farm at Punta Del Cerro last year, watching him examine every branch like he was reading a story only he could understand, we realized Guatemala's coffee excellence isn't about following trends—it's about generations of knowledge passed down through whispered conversations at dawn. What we wanted to know is how a country that's been growing coffee since the 1850s stays relevant when everyone's chasing the next new origin. What we learned is that Guatemala doesn't need to chase anything. Whether it's volcanic soil that's been enriched for centuries, or families who've been selecting the best plants for five generations, or producers who still hand-turn their drying coffee every 45 minutes through the night, Guatemala built its reputation on consistency that newer origins are still trying to achieve.

Coffee Terroir Guide: The Balance & Complexity of Guatemalan Coffee