A Decade with Jaime Guevara

Every year, we look forward to sharing a handful of delicious micro-lots from Finca Don Jaime, owned by Jaime Guevara. Our relationship with Jaime spans more than ten years, built on a shared vision and commitment to producing small-batch coffees that push coffee quality forward.

Based in El Salvador’s Chalatenango region, Jaime has long focused on micro-lots, where attention to detail drives cup quality.  Early in our partnership, he was one of the first in the area to adopt raised drying beds, replacing the concrete patios commonly used in the region. This change improved clarity and structure in his coffees. As climate change drives higher average daily temperatures, shaded drying systems have become essential in protecting the coffee’s sweetness and maintaining consistency from year to year. Recognising this, we worked with Jaime to install shading over his beds, a step that safeguards quality today and strengthens resilience for his harvests to come.

Gesha in Apaneca-Ilamatepec and Finca Don Jaime
Gesha is one of the latest additions to the coffees Jaime grows, after a small section of his farm was planted with this cultivar, highly regarded for its layered sweetness and aromatic complexity. Until now, Pacas had been the most common traditional cultivar grown on his farm and in the Apaneca-Ilamatepec region. Pacas has defined the quality of the region, producing coffees that are incredibly moreish and valued by producers for their adaptability and dependable yield. The new Gesha plot is processed a little differently. Post-harvest, the coffee undergoes natural anaerobic processing, fermenting in the whole fruit before drying slowly for over a month under shaded raised beds. This gradual approach preserves clarity while building an exotic, fruit-forward coffee that matches the cultivar’s reputation.

The Cup: Delicate Yet Packed with Character
The result is a Gesha that opens with ripe strawberry, mandarin, and tropical fruit. Deeper notes of cacao nib bring weight, while red cherry and roasted hazelnut praline add complexity. A syrupy cane-sugar sweetness and silky mouthfeel support the light roast profile, creating a cup that is vibrant, balanced, and structured. This micro lot is small limited run and will only be around for few weeks until 2026.  For those seeking a rare, high quality expression of El Salvador’s potential, this is a coffee worth exploring.