Name: GESHA PEABERRY
Availability: InStock

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 Gesha Peaberry for our competition series, capturing the essence of Milton's farm and the potential of Gesha coffee.

PROCESS DESCRIPTION:

The processing of Gesha Peaberry is a meticulous and multi-step journey that showcases the dedication to quality required to produce this competition-level coffee. This begins with a five-step selection process designed to guarantee the cherries’ superior quality. First, only the ripest cherries are carefully harvested from the coffee trees. These cherries are then passed through a float tank to remove impurities like leaves and rocks. Following this, the coffee undergoes manual selection on tables and drying beds to further refine its quality. Finally, the beans are processed through a specialized machine to classify them by size, ensuring uniformity for the subsequent steps.

The fermentation process is anaerobic, conducted in 60 kg tanks for 84 hours. During this stage, the tanks are given a special shake-up every 12 hours to enhance fermentation consistency and encourage the development of unique flavor complexities. This controlled environment allows the sugars in the coffee cherries to interact with natural microorganisms, unlocking layers of vibrant fruit and floral notes. For drying, a mixed approach is used to balance precision and flavor preservation. Initially, the cherries undergo a 6-hour chilling period to eliminate excess moisture. They are then spun in mechanical dryers for 6 to 8 hours to shed the initial moisture. Once this step is complete, the beans are transferred to raised beds in a marquesina, where they are exposed to temperatures ranging from 18°C to 31°C. This extended drying period, lasting 24 to 32 days, ensures that the beans develop their distinct flavor profile while maintaining ideal moisture levels.

After drying, the coffee undergoes stabilization. This includes a 5-day timeout in a dark room, allowing the beans to settle. Next, the coffee is treated in a specialized small silo to achieve the perfect moisture balance, followed by storage in GrainPro bags for an additional 45 days. This extended stabilization period enhances the flavors, ensuring they are well-rounded and harmonious.