When we visited La Palma last year, we cupped a lot of Gesha.
Washed. Natural. Experimental. Traditional.
If we’re honest, much of it didn’t quite live up to the hype. Chalatenango isn’t widely known for high-scoring Geshas, and while the varietal carries prestige, it still needs the right microclimate and processing to truly shine.
Then we cupped Eric’s.
And everything changed.
The Producer
Eric Roberto Landaverde is part of the Los Chelazos community in La Palma, Chalatenango, El Salvador. He has contributed to the Chelazos community blend on and off since 2017, and comes from a family renowned locally for producing consistently high-quality, characterful coffees.
We’ve worked within this community for nearly a decade. Many of you will remember Maria Zoila Pineda’s Pacamara - a coffee that has become a cornerstone of our Salvadoran sourcing. Eric is her neighbour.
Same hills.
Same commitment to quality.
Different expression.
Rethinking Natural Processing in Chalatenango
Eric processes his coffees at a shared washing and drying station located at a lower altitude than his farm. It’s an intentional move.
The more stable climate allows for slow, controlled drying on raised beds - almost reminiscent of East African processing structures. By moving the coffee down to this centralised space, he’s been able to refine his natural processing dramatically.
Years of experimentation have gone into this Gesha. Adjusting drying times. Monitoring airflow. Cupping relentlessly. Seeking feedback at Caravela’s lab. Iterating.
He’s deeply involved in quality control and is constantly striving to improve. When we cupped this lot together at origin, the clarity and structure were undeniable.
Not just impressive “for a Gesha.”
Impressive, full stop.
The Cup Profile
After careful roast profiling back in Leeds - and more than a few tables of tasting - we’ve landed on a profile that allows the coffee to express both varietal elegance and fruit-driven intensity.
Expect:
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Bags of red berries, notably strawberry
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Delicate florals
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A tropical lift that presents as muscat grape
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Layered sweetness with a clean, structured finish
It shines on filter and rewards attention.
Why This Lot Matters
This purchase is about more than a high-end microlot.
It’s about exploring higher quality tiers within supply chains we already work in. It’s about rewarding experimentation. It’s about creating differentiated value for producers we know and trust.
Interestingly, Eric’s father’s coffee was purchased by Square Mile following a collaboration we did in 2021 introducing them to the Chelazos group. Momentum builds when quality is recognised.
Earlier this month, this Gesha launched as guest pour-over across all eight sites of Rosslyn - marking the second time they’ve featured one of our producers.
After the first day of service, we were invited back to host a cupping for their team - the first time a guest roaster has done so. Seven coffees on the table. Stories shared. Relationships deepened.
Moments like that remind us why we do what we do.
This lot represents nearly nine years of working within the same community - and a belief that quality and impact can (and should) grow together.
A UK Exclusive
This is a limited microlot and a UK exclusive.
It won’t be around forever. But we hope it signals something bigger: that there is appetite for differentiated, experimental lots from producers whose work we’ve supported for years.
Eric has put in the time. We’ve done our best to honour that in the roast.
Now it’s over to you - let us know what you think.
