Description
This stunning thermal shock Gesha from Huila, Colombia has delicate floral overtones, lively tropical fruit acidity, a smooth finish and lingering peach-like sweetness. This coffee is truly something special, and we are delighted that we’re able to bring it to you for a limited time this Spring.
GREEN PRICE: £30 per kilo
AMOUNT PURCHASED: 24kg
£17.50
Producer
Edinson ArgoteCup Profile
Jamsine / Bergamot,Passion Fruit, White Peach
Country
ColombiaPreparation
WashedThermal Shock
Yeast Inoculation
Terroir
Quebraditas Farm, HuilaGenetics
Gesha (Geisha)Altitude
1,850mCup Score
88Sourcing
Mi Café Trading Co.
Description
This stunning thermal shock Gesha from Huila, Colombia has delicate floral overtones, lively tropical fruit acidity, a smooth finish and lingering peach-like sweetness. This coffee is truly something special, and we are delighted that we’re able to bring it to you for a limited time this Spring.
GREEN PRICE: £30 per kilo
AMOUNT PURCHASED: 24kg
This lot is from Huila Department, located in the southwest of Colombia. Family-run Quebraditas Farm is the ambitious project of Edinson Argote – a passionate and incredibly talented young coffee producer. Edinson worked in the Cauca region on some of the most innovative coffee farms; pioneering advanced processing techniques within coffee production. Edinson then took the experience he had gained, and adapted many of these experimental techniques to suit production on his own farm. The results speak for themselves – coffee that truly pushes the boundaries of what is possible within the world of specialty coffee.
Gesha (aka Geisha) is a highly sought-after variety due to its outstanding potential cup quality and limited cultivation. It tends to be very well regarded by coffee lovers thanks to its floral complexity, bright acidity, and nuanced sweetness.
This coffee has undergone the ‘thermal shock’ process. This involves exposing the green beans to sharp temperate fluctuations in a controlled environment. This can lead to dazzling results – accentuating the coffee’s overall vibrancy and aroma.
Full processing info:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The
coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 62 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 62 hours, the coffee is washed at
temperatures of 5°C to seal the fermentation.
8. Drying: After the 62 hours of fermentation, the coffee goes into drying, which
is carried out for 76 hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags.