Tasting Notes: Fruit Loops, key lime, tropical fruit Origin: San Jose de Isnos, Huila, Colombia Farm: Finca la Villa Producer: Juan Darío Gómez Elevation: 1720 masl Varietal: Gesha Process: Anaerobic Washed About: We're so delighted to have this coffee back on the menu. This year's crop is stellar! We're tasting similar key lime, lemon cookie, and eucalyptus notes that lend itself to tasting like our favorite childhood cereal. We noted that this year is really juicy and the tropical fruit note is presenting really well too. This coffee has bright acidity that really lets the floral notes of the geisha pop while accentuating the process notes to make a wonderfully complex and fun coffee. Follow your nose! Process, as presented by Juan: The ripe cherries are harvested, generally within 30 days of maturation, with strict selection of fully ripe fruit. The cherries are then submerged in water, and any floaters are removed. They are fermented as whole cherries for 24 hours in steel tanks, after which they are mechanically pulped to remove the mucilage. The extracted mucilage is collected in containers, fed with yeast, and fermented in a bioreactor for 72 hours. Subsequently, the parchment coffee is placed in tanks, where water at 30°C and the fermentation liquid (wort) prepared in the bioreactor are added, and it is left to undergo anaerobic submerged fermentation for 72 hours. After a light rinse, the coffee is dried in a marquesina (a covered drying structure) for 15 days. House recipe: V60: 1:16.6. ~2:30 brew time. We use a bloom followed by 3 pours. ~5.5 on the ZP6. Rest: Minimum 2 weeks. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.