COLOMBIA/COMPETITION

Variety: Gesha | Process: Anaerobic Natural  | Altitude: 1700 MASL | Harvest: June 2024 |Producer: Juan Darío Gómez, Finca La Villa | Region: San Jose de Isnos, Huila 

Exotic and hyper floral with notes of Turkish delight, lemongrass & clove.

This competition-grade coffee is a real wowzer! Using an innovative 'double fermentation' technique, Juan has added even more intensity to these already-delicious gesha beans. The process involves hand-picking ripe coffee cherries which then undergo a 24-hour fermentation in steel tanks before the skins and mucilage are removed. The collected mucilage is fermented with yeast and then added back to the coffee beans for a second anaerobic fermentation for 72 hours, before washing and drying. A laborious process but one producing excellent results!