Demetrio Sanchez Pino

At 2,100 metres above sea level, Demetrio Sánchez Pino's farm, El Roblal, provides ideal conditions for producing exceptional Gesha coffees. For the past 14 years, Demetrio has dedicated himself to cultivating coffees that express both the character of his land and the precision of his craft.

This washed lot begins with carefully selected ripe cherries, which are floated before undergoing an overnight oxidation. The cherries are then depulped, fermented in plastic barrels, gently rinsed, and dried for 25 days in a parabolic solar dryer. After drying, the coffee is rested and packed in GrainPro to preserve its quality and clarity.

When asked what he hopes roasters understand about his work, Demetrio points to the growing challenges of coffee production: "all the work that goes into producing specialty coffee, and that with climate change, is getting more difficult every day."

The resulting cup is refined and expressive, with delicate floral aromatics, citrus brightness, and notes reminiscent of watermelon. Elegant and tea-like in structure, it is a coffee we especially enjoy as a pour-over.