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Bella Vista

X Grade Gesha

This delicious Peruvian washed Geisha is all you can expect from the most famous coffee competition varietal: subtle and refined with notes of lemon myrtle, candy and earl grey

Roasted omni for filter and espresso

This delicious Peruvian washed Geisha is all you can expect from the most famous coffee competition varietal: subtle, refined, packed with a complex and clean flavour profile.


The Geisha varietal is loved and hated in the coffee industry. It’s loved because it can achieve unique and delicate flavour profiles; it’s hated because it’s not easy to grow, and the hype around it has pushed many farmers to feel like they have to offer it to please the global market—not always with successful results. So it’s complicated, depending on who you talk to.

The fact is that this lot, produced by Alcides Gonzalez Bellota And Vicentina Meza Quispe in Peru, is truly delicious. And its importer Caravela makes sure farmers like them don’t get too carried by the changing global trends and are set up for success (read more about their Grower Education Program, PECA).

The specialty coffee culture is not always straightforward, but it’s undoubtedly delicious. Finca Bella Vista is a good reminder of these dichotomies we often face in our industry, and that’s why it’s this month’s Very Special feature.


Alcides’ parents, who worked in the agricultural industry, taught him everything about how to take care of the land and harvests. When he became an adult, he worked tending different crops but never coffee. His first steps took place after buying Finca Bella Vista in 2017.

The farm is about 30 minutes away from Quillabamba, a small town in the district of La Convención, south of Peru. Alcides runs it alongside his wife, Vicentina. 3 out of 4 hectares produce Typica, Catimor and Geisha, and soon will include Bourbon and Pacamara.

His mission is to win the Peru Coffee Of Excellence award one day, so he’s always experimenting, learning and trying with rare varietals. This dedication has turned Alcides into a leader in the local coffee community, as his passion and knowledge are endless.

Alcidez Gonales Bellota


Geisha (also sometimes spelled Gesha) is a varietal known for its exceptional cupping quality but also for its susceptibility to diseases and low yield.

“This variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognised for tolerance to coffee leaf rust. However, the plant’s branches were brittle and not favored by farmers, so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the "Best of Panama” competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20/pound.

[…]It is associated with extremely high cup quality when the plants are managed well at high altitude and is known for its delicate floral, jasmine, and peach-like aromas.

The spellings Geisha and Gesha are often used interchangeably, relating to the fact that there is no set translation from the dialects of Ethiopia to English.“
Source: World Coffee Research

Alcidez Gonales Bellota


These cherries have grown at 1670 masl under the canopies of Pacae trees. Then, it went through a traditional washed process and dried under solar tents for 15 days.

This green coffee lot is certified Organic.


Time to brew and have a good time. Check out our brewing recipes and notes, add yours or talk to us via email/Instagram about tips and guidance. Enjoy!

Alcidez Gonales Bellota


Green coffee certifications: Organic

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans
g water
View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
View full recipes and videos in our brewguides


Alcides Gonzalez Bellota And Vicentina Meza






1670m above sea level





Tasting notes

Lemon myrtle, candy and earl grey

Roast style



Gesha varietal

An exceptionally high quality variety that has grown in popularity, Gesha is named after the town of Gesha in Ethiopia where the seeds originated.

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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