Colombia Gesha

Colombia Gesha is creamy and sweet, like an apple crumble. Did someone say apple crumble? This is Colombia Gesha.
We think this coffee deserves to be described in a virtuoso manner and so we add cream caramel and cognac. That may sound pretentious but it also sounds delicious. As delicious as this coffee.

This is what's inside:

100% Colombia Gesha

Producer: Carlos Cerquera
cultivation altitude : 1850m
Variety : Gesha
Process : washed

Carlos Cerquera is the owner of the three-hectare farm called La Esperanza, located near the small town of Pitalito in southwest Colombia.

Carlos is a young producer and new to specialty coffee, but full of passion and drive to find out how to cultivate and prepare his plants in the best possible way. This is reflected in the care he takes in tending his plantation: at regular intervals of 45 days, he walks around the plantation and removes plants that interfere with the growth of the coffee bushes. He also uses organic fertilizers to ensure the plants receive the best possible nutrients.

During the harvest season, he measures the sugar content of the cherries and harvests when the cherries register 22° Brix. After harvest, the cherries are sorted and then fermented for 40 hours, depulped and then re-fermented in a tank for another 40 hours to remove the mucilage. The coffee is then parabolically dried in a greenhouse for 14 days, moving and turning every 2 hours to ensure that it releases moisture evenly.

The result is this wonderful coffee.