Here’s how we brew a juicy, nuanced, and sparklingly clean Gesha—Mexico Silvia Herrera by Sightglass!

Sightglass first worked with Silvia Herrara in 2021, the same year her natural Gesha placed second in Mexico’s Cup of Excellence. After taking over her father’s coffee farm, Silvia has dedicated herself to improving its cultivation and processing standards. This coffee was grown on unusually young Gesha trees, just five years old at harvest time, and the results are dazzling.

We tasted blueberry syrup, sweet cream, buttery pineapple, tart cranberry, and white florals, with an effervescent lime-raspberry acidity and a clean tea-like body.


Gesha, Chiapas Mexico 

🌎 Origin: Chiapas, Mexico

🌞 Process: Natural

🔬 Varietal: Gesha

⛰ Elevation: 1,400 - 1,650 MASL


Brew Recipe for Pour-Over

Using Stagg [X] Dripper


20g of Mexico Silvia Herrera by Sightglass to make 315g of coffee.

340g of Water



1. Measure and grind coffee

Measure out 20g of coffee beans and grind them on a medium to medium-fine setting. We used setting 4 on Ode with Gen 2 Burrs, which is about 2.2 on Ode with Gen 1 Burrs or setting 5 on Ode with SSP Burrs.

2. Heat water and rinse filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in. 

3. Pour 40g for the bloom

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 40 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 75g, then 100g, and finish at 100g. The total brew time should be about 3:30 mins.

5. Decant into your favorite mug and enjoy! 

Look out for the sparkling with juicy-sweet blueberry and citrus notes. We found this coffee to be super expressive and interesting, with effervescent acidity and a clean body.