GESHA CLOUDS

This micro lot, was processed by a natural anaerobic fermentation separated in tanks of 60 kgs, were Milton has seen better results for his Gesha, it lasted almost 84 hours, with a special movement every 12 hours to have a mor homogeneous fermentation. After finishing, he left the cherries to drain for 6 hours, and after its taken for a first step of mechanical dryers for 6 to 8 hours just to removed the first layer of moisture an avoid unwanted over-fermented flavors. Then, the coffee is taken for a extended drying in 1 specific raised bed in his marquesina which has an optimal avergae temperature of 18 to 31 celisus degrees, and it lasted from 24 days to 32 days the longest, and its finished with an stall of 5 days in a dark room, and then taken to finished the drying in a special small silo of just 125kg, where he can assure the perfect moisture and finished the process with an stabilization of 45 days in grain pro bags before milling the coffee.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Gesha

Altitude

1.800 MT

Natural Anaerobic

This micro lot, was processed by a natural anaerobic fermentation separated in tanks of 60 kgs, were Milton has seen better results for his Gesha, it lasted almost 84 hours, with a special movement every 12 hours to have a mor homogeneous fermentation. After finishing, he left the cherries to drain for 6 hours, and after its taken for a first step of mechanical dryers for 6 to 8 hours just to removed the first layer of moisture an avoid unwanted over-fermented flavors. Then, the coffee is taken for a extended drying in 1 specific raised bed in his marquesina which has an optimal avergae temperature of 18 to 31 celisus degrees, and it lasted from 24 days to 32 days the longest, and its finished with an stall of 5 days in a dark room, and then taken to finished the drying in a special small silo of just 125kg, where he can assure the perfect moisture and finished the process with an stabilization of 45 days in grain pro bags before milling the coffee.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Milton Monroy

San Pedro

This coffee was developed by Milton Monroy, in his farm San Cayetano, which is one of the most famous farms in the region of San Juan de la China, because of his unique and impecable farming practices. Milton, began in coffee a long time ago next to his father, with the production of traditional coffees like castillo & Caturra`s, where they learned all about the coffee crops. After several years, they began to hear and see about this amazing variety Gesha, which they were automatically amazed after cupping this variety for the first time, and decided to go ahead and plant almost 25% of their farm with it! and as Milton says, its been the best decision they`ve tooked after starting in coffee. Not only they have mastered this processing of their Gesha, but also have become a current finalist of the COE by several years in Colombia. For this precise micro lot, we`ve worked together with Milton to achieve a unique profile for our competitions series, which came out to be so good we decided together to call it Gesha Clouds, because this coffee is really touching the sky.