Colombia | Chapolera JYH - Natural Gesha

Tasting Notes: Blueberry, blackberry, hibiscus, lemon zest Origin: El Pital, Huila, Colombia Farm: Finca la Florida Producer: Julian Hernandez, Henry Bonilla, and Yaritza Alvear Elevation: 1700 masl Varietal: Gesha Process: Natural About: We were able to connect with Yari, who runs Finca la Orquídea with her mother, Mariela, at World of Coffee in San Diego this year. Yari was incredibly kind and excited to share her coffees with everyone at the expo. We were fortunate enough to cup many lots from her two projects (Finca la Orquídea and Chapolera JYH), and she even sent us home with about 30 samples that we're still working our way through. This natural gesha was stunning and complimented her washed geisha in the perfect way. It showcases an expertise in processing by keeping the floral qualities of the coffee and not overpowering them with processing. We've been really enjoying clean natural coffees lately and this is a perfect example of that. Below is a story that Yari shared with us about her project, Chapolera JYH, that she runs with Henry Bonilla and Julian Hernandez. This project focuses more on modern processing methods while her and her mother produce classic washed coffees. "We are the Chapolera JYH Coffee Group. Our name, Chapolera JYH, comes from our initials: Yari, Julián, Henry. We are three friends who have joined forces to work on and market our families’ coffee. This natural coffee was processed in Pitalito, Huila, by Julián, Henry and Yaritza. They checked the quality of the coffee at every stage. Henry is a coffee producer from Huila, marketer and analyst, as well as a certified cupper. Julián is a producer from Huila; processor in charge of the processes for our speciality coffees, a coffee taster, and barista. Yaritza is a producer from Samaniego, Nariño, a certified coffee taster, she is friendly; She's the best at local logistics and the travel enthusiast, in charge of sales and making friends is what she loves! History Henry, who grew up on the family estate, La Florida in El Pital, Huila. In 2014, following his father’s death, he took over the estate and began to develop the family’s coffee farming with a new approach: modern, experimental and focused on quality." House recipe: V60: 1:16.6. ~2:30 brew time. We use a bloom followed by 2-3 pours. 5.5 on the ZP6. Rest: Minimum 2 weeks. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.