Origin: Tolima, Colombia
Process: Semi-Washed, Anaerobic Fermentation
Farm/Producer: El Vergel, Shady and Elias Bayter
Tasting Notes: Peach, Apricot, Orange, Blossom and Bergamot
This gesha cultivar has been picked at the ultimate ripeness of 22 brix to allow perfect amount of sugars for the complex fermentation process. The coffee is pre-fermented in cherry for 48 hours; this is to start the overall fermentation process quicker and to emphasise the fruity notes of the coffee.
After this, the coffee is depulped and fermented anaerobically for an additional 60 hours, which allows the development of the more delicate flavours, specifically the floral notes of this gesha. During the fermentation process the temperature is controlled and the pH level is constantly monitored to make sure to get the best final results from the coffee.
After fermentation the coffee is carefully dried for 7 days at 20% moisture and then for a further 12 days on raised beds to stabilise, and intensify the flavour profile in the final cup.