GESHA CLOUDS

CATEGORY 
Competition
VARIETY 
Gesha
PROCESS 
Natural Anaerobic
ALTITUDE 
1.800 MT


FARM  
San Pedro
REGION
Tolima
MUNICIPALITY  
Ibague
PROFILE
tangerine, rose, kiwi, raspberry and lemongrass.
HISTORY: 
Meet Milton Monroy, the mastermind behind this exceptional coffee from his renowned San Pedro farm in San Juan de la China. Milton's coffee journey began alongside his father, cultivating traditional varieties like Castillo and Caturra. But their world changed when they discovered the mesmerizing Gesha variety, instantly falling in love with its unparalleled flavors. They boldly planted 25% of their farm with Gesha, a decision they've never regretted. Milton's dedication to perfecting the processing of Gesha has paid off, earning his farm a spot as a consistent finalist in the Colombian Cup of Excellence. Together, we've crafted this micro-lot, Gesha Clouds, for our competition series, capturing the essence of Milton's farm and the sky-high potential of Gesha coffee. Get ready to taste the clouds with every sip of this extraordinary brew!
PROCESS DESCRIPTION: 
Revealing the meticulous process behind this exceptional Gesha coffee. Beginning with natural anaerobic fermentation in 60 kg tanks for 84 hours, each tank undergoes a special shake-up every 12 hours. After a 6-hour chilling period to eliminate excess moisture, the cherries experience a 6 to 8-hour spin in mechanical dryers to shed initial moisture. Subsequently, the beans enjoy an extended drying period on raised beds in a marquesina, exposed to temperatures ranging from 18 to 31 degrees Celsius for 24 to 32 days. Following a 5-day timeout in a dark room, the beans undergo to treatment in a special small silo, ensuring the ideal moisture level before a 45-day nap in grain pro bags. This meticulous process results in the stellar Gesha coffee.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK

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