VALLEY GESHA

The process of this Gesha begins with the manual harvesting of the most mature fruits, to pass to an anaerobic fermentation in plastic barrels for 3 days. It is then dried for about 10 days in African beds and stabilized before being threshed for another 30 days.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Valle del cauca

Variety

Gesha

Altitude

1450-1650 MT

Natural

The process of this Gesha begins with the manual harvesting of the most mature fruits, to pass to an anaerobic fermentation in plastic barrels for 3 days. It is then dried for about 10 days in African beds and stabilized before being threshed for another 30 days.

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

Alejandro Macias Marin

Lusitania

Alejandro Macias is a coffee grower of 4 generations from Valle del Cauca, from the Lusitania farm, a farm with a family tradition, and one of the pioneers in the region in the cultivation and processing of coffee. Throughout his life, he has been trained to produce quality coffees, being a barista and copper, and to have a clear understanding of the effects that each of the processes of harvesting, fermentation, and drying have on the cup. In 2022 he came in third place in the best processes in the To Roast contest in Colombia, achieving one of his greatest dreams which is to position the farm of his parents Consuelo Marin and Javier Macias who for so many years have been striving to obtain high-quality coffees and to maintain a sustainable coffee culture.