The Princess: Gesha - Colombia

Another Colombian Princess! 

Introducing our second installment of the widely sought after variety, a beautifully clean Gesha.

A very clean, balanced Natural Process crop. Grown at an elevation of 1700 MASL, on the luscious heights of Quindio, coming out of the "La Mina" farm, and processes by a well established farmer who has been in the industry for a long time, Daniel Correal.

The farm consists of 80 hectares planted in coffee and other plantains complementing the coffee trees. Daniel saw in specialty coffee an opportunity to add value to what he had planted on his farm. He has been working with different processes such as natural, honey, semi-washed, looking for the one that best adapts to his varieties which are mainly Castillo, Bourbon Amarillo, Gesha and Pacamara. The monthly average temperature is 23°C (high 28°C, low 15°C), which creates very favorable conditions for the coffee to thrive amongst the other plantation around them.

After collecting the ripest cherries, a pre-fermentation selection is carried out. The selection is made by floating the coffee and removing the least dense cherry beans. After floating, the coffee is placed in tanks and then fermented for 72 hours anaerobically. During this period, the coffee is stirred to achieve uniform fermentation. After the fermentation is done the coffee is placed in the drying beds.

The drying is carried out after that in beds for 15 days, the first days it is moved for at least 6 days, then 4 times a day. When it reaches a humidity of 16% it is stabilized for 8 days and it is finished drying in the bed until it reaches 10.5%. After drying, it is left to rest at room temperature, then it is packed in GrainPro bags and sisal bags and stored in a room on pallets at room temperature to ensure its stability for 15 days.

This coffee produces very complex Floral aromas like lavender, lemongrass and red fruits. Hints of grape, red fruits and chocolate, slight jasmine. High citric acidity and medium round body.

Crop Information:

• Origin: Colombia - Quindío
• Variety: Gesha
• Processing Method: Anaerobic Natural
• Altitude: 1700 Meters Above Sea Level
• Aroma/Flavor: Floral (Lavender, Lemongrass), Red Fruits, Chocolate. 
• Recommended for: Filter 
• Cupping Score: 87.75 Points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:17 (Coffee:Water)
  • Dose: 20g
  • Water: 340 ml (g) 
  • Time: 2:30 - 3 Minutes
  • Water Temp 95 Degrees Celsius 
  • Grind Size: Coarse (45 Comandante C4 / 1000 Microns)
  • Method: 10 Pours total (including bloom):
    • 30g Bloom.
    • @ 0:30 Min: Add 9 Pours of 35g (every 15 seconds)  until you reach 340g.
    • As soon as bed dries: Serve and Enjoy!