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**only 20 units available for pre-order**
Country: Colombia, Cauca
FARM: El Paraiso
FARMER/GROWER: Bermudez Family
VARIETY: Gesha
PROCESSING: Natural Cherry Fermentation
ALTITUDE: 1,960 masl
Cup Profile: Gesha varieties from Cauca develop a delicate, citric, fruity, aromatic, and winey profile, enhanced by the region's altitude, climate, and terroir. For this process, overripe "grape point" cherries are handpicked, disinfected with ozone, and fermented first in solid state for 48 hours, then submerged for 48 hours with Lactobacillus to intensify fruit character. Drying in a dehumidifier ensures preservation of soft notes, prevents over-oxidation, and halts excessive fermentation. The coffee is then stabilized, stored in cool conditions, and carefully selected and hulled to meet quality standards.
Process Description: The Gesha varieties adapted to the Cauca region have been characterized by having a delicate profile when fermented in cherry, thanks to the climatic conditions and the intense rains during the year allow the development of a brilliant profile that highlights the quality of this variety. The process begins with the harvest of overripe grape point coffee cherries, which, due to their longer contact time with the coffee seeds, manage to infuse more fruit flavors from the pulp. Disinfection of coffee cherries with ozono, to reduce the unwanted microbiological load in the process. Sumerged coffee cherry fermentation with yeast, in anaerobic pathway for 72 hours under pressure to fixed the precursors of aromas and flavors. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee cherry and stopping the metabolic processes to avoid over fermentation. Stabilization and storage in a cool place Selection and hulling according to the quality standard.
**only 20 units available for pre-order**
Country: Colombia, Cauca
FARM: El Paraiso
FARMER/GROWER: Bermudez Family
VARIETY: Gesha
PROCESSING: Natural Cherry Fermentation
ALTITUDE: 1,960 masl
Cup Profile: Gesha varieties from Cauca develop a delicate, citric, fruity, aromatic, and winey profile, enhanced by the region's altitude, climate, and terroir. For this process, overripe "grape point" cherries are handpicked, disinfected with ozone, and fermented first in solid state for 48 hours, then submerged for 48 hours with Lactobacillus to intensify fruit character. Drying in a dehumidifier ensures preservation of soft notes, prevents over-oxidation, and halts excessive fermentation. The coffee is then stabilized, stored in cool conditions, and carefully selected and hulled to meet quality standards.
Process Description: The Gesha varieties adapted to the Cauca region have been characterized by having a delicate profile when fermented in cherry, thanks to the climatic conditions and the intense rains during the year allow the development of a brilliant profile that highlights the quality of this variety. The process begins with the harvest of overripe grape point coffee cherries, which, due to their longer contact time with the coffee seeds, manage to infuse more fruit flavors from the pulp. Disinfection of coffee cherries with ozono, to reduce the unwanted microbiological load in the process. Sumerged coffee cherry fermentation with yeast, in anaerobic pathway for 72 hours under pressure to fixed the precursors of aromas and flavors. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee cherry and stopping the metabolic processes to avoid over fermentation. Stabilization and storage in a cool place Selection and hulling according to the quality standard.