**only 20 units available for pre-order**
Country: Ecuador - Loja
FARM: El Dorado
FARMER/GROWER: Elder Family and Bernard Uhe
VARIETy: Gesha Lot 1
PROCESSING: Anaerobic Washed Double Fermented
ALTITUDE: 1730-1780 masl
HARVEST: Winter 2025
ARRIVAL: Spring 2026
CUP PROFILE: This coffee is bursting with sweet florals, delicate acidity, and light syrupy sweetness. We get jasmine and tulsi aromas. Sweet citrus, subtle malic acidity and a lingering champagne-like finish.
DESCRIPTION: Finca El Dorado sits in the Andes mountains of Loja, Ecuador, where the Elder family and Bernard Uhe came together to cultivate specialty arabica at high elevation. What makes the coffee grown here so distinct is a combination of factors the farm has cultivated: elevation, mineral-rich mountain water, nutrient-dense shade trees, 12 hours of year-round sunlight, and organic inputs to support plant vitality.
Green Gesha Lot 1 is grown at 1,750 meters, with plants now in their third year of production. The wet process for this lot begins with harvesting only red ripe cherries, which are washed and floated to remove any defects. The cherries then ferment in bags for 48 hours, turned every 12 hours, before being depulped and fermented again in mucilage for another 48 hours using the same method. The seeds are then thoroughly washed in washing tanks to remove any remaining fruit material.
After washing, the coffee is moved to raised drying beds where they are turned every 8 hours for at least 10 days, or until humidity reaches between 9.5% and 11%. Once dried, coffee is stored in grain pro bags in a climate-controlled environment held at 16 to 18 degrees Celsius and 48%-52% humidity, preserving the integrity of the green coffee until it is ready to ship.
**only 20 units available for pre-order**
Country: Ecuador - Loja
FARM: El Dorado
FARMER/GROWER: Elder Family and Bernard Uhe
VARIETy: Gesha Lot 1
PROCESSING: Anaerobic Washed Double Fermented
ALTITUDE: 1730-1780 masl
HARVEST: Winter 2025
ARRIVAL: Spring 2026
CUP PROFILE: This coffee is bursting with sweet florals, delicate acidity, and light syrupy sweetness. We get jasmine and tulsi aromas. Sweet citrus, subtle malic acidity and a lingering champagne-like finish.
DESCRIPTION: Finca El Dorado sits in the Andes mountains of Loja, Ecuador, where the Elder family and Bernard Uhe came together to cultivate specialty arabica at high elevation. What makes the coffee grown here so distinct is a combination of factors the farm has cultivated: elevation, mineral-rich mountain water, nutrient-dense shade trees, 12 hours of year-round sunlight, and organic inputs to support plant vitality.
Green Gesha Lot 1 is grown at 1,750 meters, with plants now in their third year of production. The wet process for this lot begins with harvesting only red ripe cherries, which are washed and floated to remove any defects. The cherries then ferment in bags for 48 hours, turned every 12 hours, before being depulped and fermented again in mucilage for another 48 hours using the same method. The seeds are then thoroughly washed in washing tanks to remove any remaining fruit material.
After washing, the coffee is moved to raised drying beds where they are turned every 8 hours for at least 10 days, or until humidity reaches between 9.5% and 11%. Once dried, coffee is stored in grain pro bags in a climate-controlled environment held at 16 to 18 degrees Celsius and 48%-52% humidity, preserving the integrity of the green coffee until it is ready to ship.
