SPRING GESHA

In this washed coffee, we start by pulping the coffee for a 48-hour fermentation, followed by a slow drying in a canopy for 15 days in summer. Finally, we stabilize the coffee for a month in order to have the correct water activity and a cleaner profile.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Gesha

Altitude

1.950 MT

Washed

In this washed coffee, we start by pulping the coffee for a 48-hour fermentation, followed by a slow drying in a canopy for 15 days in summer. Finally, we stabilize the coffee for a month in order to have the correct water activity and a cleaner profile.

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

Luis Alfredo Bonilla

La unión

More than ten years ago his family used to raise cattle on La Union farm, but then they changed their vision to grow coffee because it would give them a better future and a better quality of life. In the first 5 years they began to learn the basics, looking for classic varieties, but each time they began to find much more information. Then they decided to begin a series of experiments with a biologist, where they began with the use of the mucilage for fermentation, achieving that the microorganisms of their land are reflected in the flavor of the coffee.