PROCESS DESCRIPTION: The journey of Gesha Aponte begins with the meticulous handpicking of ripe Gesha coffee cherries, a rare and elegant variety celebrated for its floral and citrus nuances, cultivated by Huver Castillo, a skilled Colombian coffee producer in Nariño, a high-altitude region known for their rich volcanic soils and ideal growing conditions.
The journey of Gesha Aponte begins with the meticulous handpicking of ripe Gesha coffee cherries, a rare and elegant variety celebrated for its floral and citrus nuances, cultivated by Huver Castillo, a skilled Colombian coffee producer in Nariño, a high-altitude region known for having rich volcanic soils and ideal growing conditions. This Gesha thrives in volcanic soils and cool mountain climates that enrich its complexity and sweetness. Once harvested, the cherries undergo a 20-hour pre-fermentation in cherry under controlled temperature and oxygen levels, a stage that enhances enzymatic activity and develops the coffee’s vibrant and aromatic foundation.
After pre-fermentation, the cherries are depulped and moved into sealed steel tanks for 210 hours of anaerobic fermentation. During this stage, the coffee is inoculated with a dough of beer hops and sugarcane juice (5ml per kilogram of coffee) — an innovative method that enhances the coffee’s floral intensity, citric brightness, and layered fruit notes. The long, slow fermentation ensures precision and consistency, bringing out the intrinsic elegance of the Gesha variety.
Following fermentation, the beans are sun-dried on patios for 10 to 20 days, depending on weather conditions, until they reach optimal moisture. This traditional drying method preserves the coffee’s natural sweetness and aromatic depth. To finalize the process, the beans undergo a 30-day stabilization period in GrainPro bags, allowing the flavors to harmonize and mature before export.
