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This Gesha is one that sparkles with a bright citrus acidity, beautiful florals and a lingering sweetness that reminds us of favourite holiday sugar cookies. Nestor and his brother Adrian took over their family farm and made the decision to branch out into specialty coffee. The two brothers have teamed up with Johan Vergara to create the farm “El Diviso”, in the Huila region of Colombia. Picking and sorting of cherries at optimum ripeness. Anaerobic fermentation in tanks at a temperature of 16-18°C for 40 hours, then an oxidation process in tanks for 20 hours. Pulping Oxidation in mucilage for 20 hours, must be added for a submerged fermentation for 12 hours with recirculation. To finish fermentation, a thermal shock wash is performed to remove part of the mucilage. The drying process is carried out in canopies for approximately 18-24 days.

Cocoa Nibs

Vegetal/Earthy/Herb

Malt

Guava

Type

Single Origin

Origin

🇨🇴

Huila, Colombia

Roast

Light

Species

Arabica

Varieties

Geisha/Gesha

Process

Anaerobic Washed Fermentation

Altitude

1850m

Producer

Nestor Lasso

Farm

El Diviso

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