COSMIC GESHA

COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
COSMIC GESHA
CATEGORY: 
 Reserve
VARIETY :
Gesha
PROCESS: 
Washed
ALTITUDE: 
1.900 MT
FARMER:
 Raquel Lasso

FARM:  
 La Bohemia - Batch La Ponderosa
REGION:
 Nariño
MUNICIPALITY:  
 La Unión
PROFILE:
Raspberry, white grape, green apple, floral, lemongrass, citric acid
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AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
See the full list of coffees available at your nearest location
HISTORY: 
The farm La Bohemia has been in the hands of Raquel Lasso and her husband Carlos for almost 30 years. It is located in the trail Buenos Aires, about 40 minutes from La Union, Nariño, at approximately 2000 meters above sea level. At La Bohemia, they have planted around 10,000 coffee trees, where they focus on practicing meticulous and crafted methods. Raquel and Carlos work in perfect balance: Carlos is in charge of processing each lot, ensuring every part of the process is carefully handled. He even tastes the must generated from each coffee being fermented before completing this part of the process. Raquel is responsible for all other innovative projects at the farm. She currently manages a self-sustainable greenhouse project to grow vegetables and generate secondary income while Nariño is not in harvest. This beautiful farm consists of 6 hectares with approximately 20% shade. Due to the altitude, it is often covered in a magical fog.
PROCESS DESCRIPTION: 
This unique coffee is processed meticulously by Carlos, who oversees each lot at the farm daily, using his sensory skills to determine the fermentation time. For this Gesha, he processed it for 8 days (196 hours) and finished the fermentation by tasting the must, describing it as "tasting like a good wine." All this occurs while the coffee is in mucilage. Afterwards, the coffee is washed with very little water as the fermentation has helped detach the mucilage from the bean. It is then sun-dried on raised beds next to Carlos's house and finished with a stabilization process of 25 days in GrainPro bags before milling.
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