{"product_id":"manuel-marlo-gesha","title":"MANUEL MARLO GESHA","description":"\u003ch2 id=\"top\"\u003eWashed Peruvian Gesha\u003c\/h2\u003e\n\u003cp\u003eManuel Marlo Baca is a phenomenal coffee producer based at Finca Pacpa in Lonya Grande, Peru. Sourced through Khipu Coffee, this washed Peruvian Gesha is a world-class and exceptionally floral speciality coffee.\u003c\/p\u003e\n\u003ch3\u003eFlavour Characteristics\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBergamot, Jasmine, Orange Blossom, Silky Body\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest As:\u003c\/strong\u003e Filter Coffee and Black or Milk-Based Espresso Drinks\u003c\/p\u003e\n\u003ch3\u003eOrigin \u0026amp; Producer Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Manuel Marlo Baca\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Pacpa\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Peru\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Lonya Grande, Amazonas\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,752 MASL\u003cbr\u003e\u003cstrong\u003eSourced Via:\u003c\/strong\u003e Khipu\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSuitable For \u0026amp; Recommended Rest\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSuitable for:\u003c\/strong\u003e Espresso and Filter Brewing\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended rest:\u003c\/strong\u003e For the best-tasting results, we recommend brewing this particular coffee 24–50 days off roast. Read our full \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/resting-coffee\" title=\"Read our guide to resting coffee\"\u003eguide to resting coffee\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eAbout Manuel Marlo Baca\u003c\/h2\u003e\n\u003cp\u003eManuel Marlo Baca is a fourth-generation coffee producer from Roblepampa, within the Lonya Grande district of Utcubamba, Amazonas. Coffee farming has been part of his family for decades, with knowledge and land passed between successive generations.\u003c\/p\u003e\n\u003cp\u003eManuel is part of a wider coffee-producing community in Lonya Grande. Several members of his extended family also work in coffee, including his cousin Roiber Becerra.\u003c\/p\u003e\n\u003cp\u003eSince 2017, Manuel has taken a leading role in improving the farm’s agronomy, processing methods and quality control. He has invested in professional training, including Q Processing Level 1, and applies a structured, experimental approach to speciality coffee production.\u003c\/p\u003e\n\u003cp\u003eThat commitment has already produced competition success. Manuel’s Gesha has won district-level competitions in each of the past two years, followed by a regional competition win in Amazonas.\u003c\/p\u003e\n\u003ch2\u003eAbout Finca Pacpa\u003c\/h2\u003e\n\u003cp\u003eFinca Pacpa is situated at the top of Roblepampa, within Pacpa village in the Lonya Grande district. The farm reaches approximately 1,850 metres above sea level, with its elevation helping to produce coffees with vibrant acidity, aromatic intensity and clarity.\u003c\/p\u003e\n\u003cp\u003eManuel cultivates Bourbon, Gesha and Pacamara at Finca Pacpa. The coffee grows within an agroforestry system alongside pine, cedar and guabo trees. These deep-rooted trees provide consistent shade while helping to regulate soil moisture across the farm.\u003c\/p\u003e\n\u003cp\u003eThis particular Gesha was grown on a newer 1.8-hectare section of the farm at approximately 1,752 metres above sea level. Flowering typically peaks in November, with the first cherries beginning to develop by May. The main harvest then takes place between May and October.\u003c\/p\u003e\n\u003ch2\u003eThe Gesha Coffee Variety\u003c\/h2\u003e\n\u003cp\u003eGesha is valued for its distinctive floral aromatics, elegant acidity and delicate cup structure. When grown at high altitude and processed carefully, the variety can produce remarkably clear expressions of citrus, tea and white florals.\u003c\/p\u003e\n\u003cp\u003eAt Finca Pacpa, the combination of high elevation, agroforestry and Manuel’s precise processing creates a particularly aromatic expression of the variety. In our roast interpretation, the coffee presents with fragrant bergamot, jasmine and orange blossom.\u003c\/p\u003e\n\u003ch2\u003eHow Was This Coffee Processed?\u003c\/h2\u003e\n\u003cp\u003eProcessing begins with the selective harvesting of fully ripe Gesha cherries. The cherries are floated in water to remove underdeveloped fruit before being hand-sorted to improve quality and uniformity.\u003c\/p\u003e\n\u003cp\u003eThe selected cherries are then pulped and inspected again to remove any remaining unripe fruit. Following pulping, the coffee undergoes 36 hours of anaerobic fermentation inside sealed vats.\u003c\/p\u003e\n\u003cp\u003eDuring fermentation, Manuel carefully monitors the conditions inside the vats. The coffee mass is maintained at approximately 18°C, with Brix readings between 15 and 18 and a final pH between 3.8 and 4.2. These measurements help him determine how fermentation is progressing and when the desired balance of sweetness and acidity has been reached.\u003c\/p\u003e\n\u003cp\u003eOnce fermentation is complete, the coffee is washed three times to remove the remaining mucilage. It is then transferred to a solar dryer, where it dries gradually for approximately 15 to 20 days under controlled conditions.\u003c\/p\u003e\n\u003cp\u003eDrying continues until the coffee reaches a moisture content of approximately 10% to 10.5%. The dried parchment is then rested for one month before milling, allowing its moisture content to stabilise and helping preserve the coffee’s sweetness, aromatics and clarity.\u003c\/p\u003e\n\u003ch2\u003eManuel’s Approach to Coffee Production\u003c\/h2\u003e\n\u003cp\u003eManuel views each harvest as an opportunity to refine his approach. Detailed record-keeping allows him to evaluate changes to fermentation, pH, shade management and cherry selection, then use the results to improve future lots.\u003c\/p\u003e\n\u003cp\u003eHis aim is for the final cup to reflect the care applied throughout the entire growing and processing cycle. Although he considers this Gesha another significant step forward for Finca Pacpa, he is already exploring how its complexity and structure can be developed further in future harvests.\u003c\/p\u003e\n\u003ch2\u003eHow to Brew This Coffee\u003c\/h2\u003e\n\u003ch3\u003eDial In With Accuracy\u003c\/h3\u003e\n\u003cp\u003eBecause this coffee is expressive and extremely floral, accurately measuring your \u003cem\u003edose\u003c\/em\u003e and \u003cem\u003eyield\u003c\/em\u003e will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/the-best-coffee-scales-2025\" title=\"Read our guide to the best coffee scales\"\u003ethe best coffee scales\u003c\/a\u003e and our bench favourite, the \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/felicita-parallel-white\" title=\"View the Felicita Parallel coffee scales\"\u003eFelicita Parallel\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eBrewing Tips\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest window:\u003c\/strong\u003e Follow the recommended \u003cstrong\u003e24–50 days\u003c\/strong\u003e off roast for the best clarity and balance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilter brewing:\u003c\/strong\u003e Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the coffee’s floral notes and citrus intensity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e Start with a longer ratio, such as 1:2.2–1:2.4, to showcase the coffee’s floral aromatics, citrus character and sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStarting recipe:\u003c\/strong\u003e Orea V4, 15.5g coffee, 250g water, target brew time of approximately 2:20.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eExplore More Recipes\u003c\/h3\u003e\n\u003cp\u003eTo try recipes from world-class coffee brewers, explore our guide to the \u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/best-pourover-recipes\" title=\"Explore the best pourover filter recipes of 2026\"\u003ebest filter coffee recipes of 2026\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eExplore Other Coffees\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/el-vergel-decaf\" title=\"View El Vergel Decaf coffee\"\u003eEl Vergel Decaf\u003c\/a\u003e – Exceptional decaffeinated coffee offering world-class flavour without the buzz.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/migoti-lot-228\" title=\"View Migoti Lot 228 washed Burundi coffee\"\u003eMigoti Lot 228\u003c\/a\u003e – Bright, effervescent washed Burundi coffee with notes of candied citrus peel, hibiscus, blackberry and black tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/products\/abner_and_vanessa\" title=\"View Abner and Vanessa Brazilian coffee\"\u003eAbner \u0026amp; Vanessa\u003c\/a\u003e – A beautiful natural Brazilian coffee from husband-and-wife duo Abner and Vanessa. Expect gorgeous chocolatey undertones and pear-like acidity.\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/our-coffee\" title=\"Browse our single-origin coffee beans\"\u003eBrowse all single-origin coffees\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eExplore Our Coffee Collections\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/great-espresso-coffees\" title=\"Browse espresso coffee beans\"\u003eEspresso Coffee Beans\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/filter-coffee\" title=\"Browse filter coffee beans\"\u003eFilter Coffee Beans\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/collections\/coffee-subscriptions\" title=\"Explore Harmony Coffee subscriptions\"\u003eCoffee Subscriptions\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLearn More About Coffee\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.harmonycoffee.co.uk\/blogs\/blog\/coffee-processing-guide\" title=\"Read our complete guide to coffee processing methods\"\u003eA Complete Beginner’s Guide to Coffee Processing Methods\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"#top\" title=\"Return to the top of this page\"\u003eReturn to top\u003c\/a\u003e\u003c\/p\u003e","brand":"Harmony Coffee Roaster","offers":[{"title":"150g","offer_id":55644876341624,"sku":null,"price":22.95,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":55644876374392,"sku":null,"price":67.95,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55644876407160,"sku":null,"price":119.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0614\/4878\/1993\/files\/MasterpiecesManuelGesha021.png?v=1788174250","url":"https:\/\/www.harmonycoffee.co.uk\/products\/manuel-marlo-gesha","provider":"Harmony","version":"1.0","type":"link"}