Colombia - Natural Yellow Gesha

Varietal: Yellow Gesha Farm: La Esmeralda Producer: Cesar Buesaquillo Region: Colombia - Buenovista, Quindio Altitude: 1750 - 1800 MASL Drying Time: 10-15 Days Temperature: 15-24°C Annual Rainfall: 1900–2000 mm Soil: Volcanic Ash Cupping Score: 88.75 Taste Notes: Floral, Passionfruit, Lime, Dark Chocolate, Brown Sugar Processing: Natural Fermentation: 45-hour dry aerobic fermentation Processing Notes: Only the ripest cherries are harvested, then hand-sorted and floated to remove low-density, underripe, and defective cherries. After 45 hours of aerobic fermentation, the cherries are dried in thin layers on parabolic dryers, with regular turning and monitoring. Drying takes 10–15 days until moisture reaches 9.5–11%. Origins of this Coffee Variety: Gesha was first discovered in Ethiopia's Gori Gesha forest in the 1930s. Seeds were subsequently sent to Tanzania in 1936 and later to CATIE in Costa Rica in the 1950s. The variety gained international recognition in 2004 when Hacienda La Esmeralda in Panama won the Best of Panama competition with Gesha. In Colombia, its high-altitude cultivation has produced exceptional coffees with complex floral, tropical fruit, and tea-like characteristics. Weight: 150g Recommended for: Filter