This is a really beautiful expression of the Gesha variety impeccably grown in Colombia. In the cup we find the classic Gesha florality of citrus blossom and jasmine, soft milk chocolate, and raspberry.
San Pedro Alto, Palermo, Huila
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Held in cherry for 12 hours. Dry fermented for 24 hours. Washed. Dried on raised beds for 25 days.
This is our first year working with Didier and his wife Leidy. We were introduced to this farm and coffee from our partners at Azahar. In addition to being deeply passionate about producing quality coffee, they are also extremely progressive in their practices; with exceptionally well taken care of fermentation tanks, and near self-sufficiency by way of solar power. They also have a newly planted plot of Pink Bourbon that will hopefully be producing for the first time this summer!
Gesha was originally collected from coffee forests of Ethiopia in the 1930's. From there, it was sent to the Lyamungo Research Station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960’s after its tolerance to coffee leaf rust was recognized. However, it was not widely planted because the plant's branches were brittle and not favored by farmers. Gesha came to prominence in 2005, when the Peterson family of Boquete, Panama, entered it into the Best of Panama competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20 per pound. Since then, the variety has become a resounding favorite of brewing and roasting competition winners and coffee enthusiasts alike.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.