GESHA SPIRITS - Forest Coffee
GESHA SPIRITS - Forest Coffee

GESHA SPIRITS

Full of florals and gentle citric notes, with a medium body and a malic acidity.

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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila 
VARIETY

Variety

Gesha 
ALTITUDE

Altitude

 1.890 MT 

 Semi-Washed Anaerobic 

 This Gesha it's one of the jewels of Wilder's farm, thanks to the complete mastery he has with the washing process! This lot is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile. Then is dried exposed to the sun for 18 days with mandarine peel and stabilized at his farm for 25 days before the milling.

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

Wilder Lasso 

Bella Alejandria 
Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.  
8X2A3847

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