Only 4 pounds left!
This traceable washed processed community blend of the Gesha variety with a vibrant regional profile comes from 15 producers with small farms in the municipality of Pitalito within the department of Huila.
Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash, and gently dry the parchment on raised beds. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. This is where Terra Coffee SAS steps in with harvesting strategies and cupping expertise. Then Mastercol adds crucial logistical support for things like warehousing and milling so this lot can reach the international market.
Altitude: 1600 – 1800 masl
Tasting Notes: A lovely example of a Geisha coffee. Best roasted from light to medium, all it will take is one sniff and you will know you have something more exotic. Jasmine/floral/sweet aromatics sing right out once you grind the beans. Lighter roasting is where it’s at, very clean and higher acidity, very floral with hints of a soft fruit tone and a sweet edge. All the lovely lighter tones balance with black tea like spice with hints of more classic Colombian nuttiness in the aftertaste. Medium roasts mute up some of the acidity which some will love but also mutes some of the more “Gesha” like attributes, still exotic and very tasty, fuller bodied with hints of what makes this cup so special. Darker roasting starting at second crack are much more like a traditional Colombian coffee, sweet edged still with some floral but mostly toasted nuttiness mixing with a little chocolaty factor.
Roasting Notes: Pretty easy cup to roast, recommend lighter roasting. Pretty bright, so slowing down the roast a tad, and shooting for just a hint of development past first crack is ideal. Medium to low chaff and even roasting for an aggregate production coffee. Setup is important, if you drink it too quick, it will have an extra soury edge to it, much more defined 48 hours after roasting.