Doña Daisy, Red Honey Gesha

About This Coffee

This coffee from Doña Daisy is an exceptional lot—rare, elegant, and lovingly crafted. The Gesha varietal is famously delicate and difficult to grow, which, combined with high market demand, makes it one of the most prized and costly coffees in the world. What makes this particular Gesha even more special is the story behind it: Daisy and her husband, Jose “Pepe” Fallas, began growing coffee not as lifelong farmers, but as retirees inspired by online research and curiosity about Gesha. After years of research and tracking down DNA-certified seeds to plant in their large garden in Costa Rica’s Central Valley, they’ve built a small but meticulous family operation. Everyone pitches in—from the couple themselves to their young grandchildren—and every bean is hand-sorted at their dining table, often across multiple rounds. Their home and farm sit at 1,650–1,700 meters, with ideal sunlight and nutrient-rich soil, previously home to livestock. This microclimate, paired with an artisanal process—including a 25–32 day Red Honey drying method—yields coffee with exceptional clarity, fruitiness and depth. The Doña Daisy Gesha, which we first discovered on a sourcing trip in 2017, continues to stand out as a beautifully personal and high-quality expression of what small-scale, passion-driven coffee farming can achieve. Click here to learn more about Daisy and Pepe Fallas.