Osman Rosado is a fourth generation coffee farmer. He is the son of Balbina Sabillón, an excellent producer who we've purchased from since 2019. With the help of her sons, Balbina first planted her own coffee in 2016. For the 2018/2019 crop, she prepared her first specialty micro-lot with support from Benjamin Paz and exporter, San Vicente. 

Back in 2021, Balbina and Osman expanded their operations even further by planting their first 1/2 hectare of Gesha together. Last year, she sold the Gesha plot to him and this is his first harvest as the sole owner. We are honored to invest in Osman's growth as he continues in his family's legacy as a young producer. 

This Gesha lot begins with the careful harvesting of cherries at their optimal level of ripeness. It is then transported to the wet mill, where the cherries are submerged in water for flotation to remove immature beans, dried cherries, and other impurities.

Next, the coffee is depulped and left to ferment for 48 hours. After fermentation, it is thoroughly washed and then moved to solar dryers, where it is dried for 15 to 20 days. Finally, any remaining imperfections are carefully sorted out to ensure the highest quality.

To reach peak flavor, we recommend waiting 3-4 weeks after the roast date before brewing.

For details on the shipping timeline for your order, please visit our FAQ page.