Gesha Carbonic Maceration Decaf - La Cumparsita

LIMITED QUANTITIES | QUANTITÉS LIMITÉES Impressions: mango, panela sugar, marzipan & nasturtium flowers Roast degree: Light (2/5) Country: Colombia Location: Chinchiná, Caldas Variety: Gesha Process: Carbonic maceration, sugarcane (EA) decaffeination Farm: La Cumparsita, Vereda El Bajo Español Farmers: Sebastián Velásquez López & Eliana Gómez Correa Import-Export partners: 87plus Coffee Meet the first decaf Gesha to ever land on our menu. We’ve featured Geshas before, (we currently have one on our menu from Colombian producer Marleny Imbachi), but never a decaffeinated one. And if La Cumparsita sounds familiar, there’s a reason: this is our second decaf from Sebastián Velásquez López and Eliana Gómez Correa. (Their first one is the Pink Bourbon Watermelon Decaf. We have very little of it left! just sayin'!) Why another one? Because their decafs are simply that good. Sebastián and Eliana are the husband-and-wife agronomists behind La Cumparsita, a farm they built from scratch. Together, they combine science, precision and experimentation at every stage of their work, from cultivation through processing. Sebastián is also a Q-Grader, bringing another layer of sensory expertise to the coffees they produce together. This time, they’ve taken on Gesha: one of coffee’s most celebrated varieties, now without the caffeine. A Gesha. Decaf. Why not?