Juicy Watermelon with Aromas of Lemon Balm and Eucalyptus
Every year we visit David Lopez at Finca Los Amigos, there's a new surprise. David is always experimenting—trying new projects and planting seeds gifted from friends across the lake.
In this case, Benjamin Paz forgot he’d shared a special selection of Gesha seeds with David—seeds from his award-winning Finca La Salsa.
When we first arrived, the plants were so short that Benjamin doubted they were Gesha at all. The initial tasting didn’t help—it was inconclusive, as early harvests often are.
But the next year, those short plants started to look more Gesha-like. The floral and tropical notes in the cup confirmed it. Benjamin had set aside these short plants for their unique genetics—and forgotten he’d passed the seeds to David.
As we explored the serene, shaded plot, butterflies drifted through the trees beside us. David named the coffee “Mariposa II,” after the very first mystery plot that brought us together.
| Producers |
David Lopez |
| Places |
El Socorro de la Peñita, Comayagua |
| Varieties |
Fully Washed Gesha |
|
Terroir |
Clay and sandy limestone on a level plot of former pasture
|
| Process |
Cherries are picked at peak ripeness and pulped using an African style disk pulper. The coffee is then fermented for 12 hours in tiled tanks and manually washed. A grading system is used for sorting and washing before the coffee is dried on raised beds for 8-12 days. |
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