Colombia Cafe La Granja Hybrid Gesha
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Varietal: Gesha
Region: Valle de Cauca
Altitude: 1700m
Harvest: Feb 2020
The Cappuccino Kid says...
"Master producer Rigoberto Herreras meticulous production process of this coffee results in a harmonious balance between primary terroir & varietal driven flavors and secondary process driven flavors. A delicate floral and citrus interplay is magnificently achieved"
Processing
Hand picked at peak ripeness and floated to remove defects. The whole cherries are then fermented in water for between 19 and 22 hours. After which cherries are depulped and second round of fermentation begins, this time in parchment and mucilage and lasting for 35 hours. Once coffee has been fully fermented/washed, it is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10.5%.
Gesha coffee, sometimes referred to as Geisha coffee, is a variety of coffee tree that originated in the Gori Gesha forest, Ethiopia, though it is now grown in several other nations in Africa, Asia, and the Americas. It is widely known for its unique flavor profile of floral and sweet notes, its high selling price, and its exclusivity as its demand has increased over the years. Rigoberto has been working on cultivating Gesha since living and managing a farm in Panama in the mid 2000's