Colombia Gesha Pack – 3/ 8oz. tins

$30.00

Out of stock

Monteblanco Gesha Cold Fermentation

Tasting notes:
Peach, Bergamot, Lilac, Floral, Creamy, Vanilla

 

El Obraje Gesha Natural

Tasting notes:

Chocolate, Blueberry, Black Plum, Creamy

 

El Obraje Gesha Washed

Tasting notes:

Caramel, Lemon, Bergamot, Black Tea, Balanced

This Item is Pre-Order Only. We will only distribute when we have 20 orders and they will all be shipped once the product is roasted. we will email an alert to you when the product is being shipped.

 

OHHH where do we start.... This Colombia Gesha Pack is a Delicious one.

1. Monteblanco Gesha Cold Fermentation

In 2015, Rodrigo and his team piloted a new processing technique called Cold Fermentation, which consists in depulping freshly harvested ripe cherries and transferring them to a cold room to prolong fermentation. Rodrigo found that the extended fermentation period resulted in more complex flavors. This method presented initial challenges until they determined the ideal temperature. After two years of study, they found the best balance between initial degrees Brix of harvested cherries and fermentation temperature, achieving the desired baseline consistency and complexity of flavor in the cup.

Coffees designated for Cold Fermentation typically have 28 degrees Brix at the time of harvest. Floaters are removed to eliminate cherries with ripeness problems and then depulped and immediately placed in GrainPro bags and transferred to the cold room, where the temperature is regulated between 10-13 degrees Celsius for 76 hours. After this prolonged fermentation, coffee is fully washed and transferred to the drying stage, where it spends three days in the sun of the solar dryer and is then placed on raised beds in the shade to continue drying for 23-25 days. After drying, it is stored in GrainPro bags for 20 days of rest prior to preshipment cupping and export.

Rodrigo is proud that he, his wife Claudia Samboni, farm manager Don Gerardo, and the team that works in the fields and at the mill have achieved their goal of producing consistent quality. Each harvest, Finca Monteblanco produces microlots that serve as competition coffees around the world, but the farm also consistently produces containers of delicious coffees that appear year-round on café menus and retail shelves. By applying an ethic of rigorous monitoring, planning, and management at each stage of production and processing, all coffees from Monteblanco showcase their full potential.

Harvesting and processing on Monteblanco have had to evolve with the times, adapting to a changing climate that yields harvest dispersed through ten months of the year rather than in a concentrated peak. Coffees from Monteblanco are milled and prepared for export at the new, state of the art Aromas del Sur drymill in Pitalito.

 

2. El Obraje Gesha Natural

All processing times vary according to the variables of climate at the time of harvest. Coffees destined to be Natural processed are normally fermented for 20 hours in cherry in the same bags the pickers use, then flotation-sorted before being moved to raised beds to dry. Drying typically takes 30 days for Naturals.

Gesha Variety

Pablo brought Gesha seeds from Panama in 2011 and started with 2,000 trees. Four years later, he planted another 7,000 trees, which are now in production. Gesha trees are planted with 3m distance between them to give their broad-stature branches room to grow. Gesha cherries are selectively harvested when they are at full maturity and have a red-purple color.

 

3. El Obraje Gesha Washed

All processing times vary according to the variables of climate at the time of harvest. Normally, cherries are fermented for 20 hours in cherry in the same bags pickers use. Cherries are selectively harvested for ripeness and also sorted by floatation. After depulping, coffee is dry fermented for another 24 hours and then fully washed, concluding with a second floatation sort.

Washed coffee typically dries for an average of 16 days on raised beds or four days in the mechanical parchment combustion dryer, where it receives a hot air flow of 30 degrees Celsius.

Gesha Variety

Pablo brought Gesha seeds from Panama in 2011 and started with 2,000 trees. Four years later, he planted another 7,000 trees, which are now in production. Gesha trees are planted with 3m distance between them to give their broad-stature branches room to grow. Gesha cherries are selectively harvested when they are at full maturity and have a red-purple color.

Read more about Hacienda El Obraje’s history and current practices.

All online orders will be processed and shipped on Mondays.