Pompeyo Gesha from The Coffee Collective is a coffee that shows you right from the first sip that this is no ordinary morning cup. Expect a delicate, elegant, and creamy flavor with undertones of sweet honey, juicy orange, and bitter cocoa—a light sweetness that will delight even lovers of more pronounced acidity, but without being aggressive. This combination gives the cup a silky balance between the sweetness of fruit and the delicacy of cocoa notes—ideal for quiet moments with a book or a more demanding filter when you want to fully experience your coffee.
This coffee comes from the Fraijanes region of Guatemala—specifically from the Kalibus La Sierra farm, where it is lovingly grown byPompeyo Castillo and his daughter Lorena Castillo. The farm is located at an altitude of around 1,800 meters, within the protected zone of the Sierra de las Minas Biosphere Reserve—in other words, inside a forest with mist, the shade of old trees, and spring mountain water. All this creates an ideal microclimate for the slow ripening of cherries, resulting in coffee with a distinctive complexity and the soul of the place where it grew.
Pompeyo Gesha is processed using the washed method. How it works in practice: the cherries are harvested between January and May, then moistened with clean spring water from the farm - no chemicals, just purity and care. The seeds are then dried on raised African racks, which allows for even ripening and drying, resulting in a truly clean and full-bodied flavor. This makes the cup clear, but at the same time layered: the honey and fruity delicacy remains, the cocoa aftertaste is clean and lingers for a long time, and at the same time, it opens up space for nuances that would disappear with rougher processing. This creates a nice balance between freshness, elegance, and depth.