Taste: Tahini . Orange Blossom . Chamomile
Origin: Colombia
Brewing Method: Filter
Process: Washed
As part of our Editions range, this is a special coffee!
Gesha is one of the most celebrated and sought-after coffee varieties in the world. First discovered in the Gori Gesha Forest of Ethiopia in the 1930s, it is renowned for its exceptional cup profile. Colombia’s diverse microclimates, high altitudes, and rich volcanic soils provide ideal conditions for cultivating this delicate varietal, and farmers in the Quindío region quickly recognised its potential.
This lot comes from Diofanor Ruiz, grown on his 14 hectare farm La Divisa. It was in 2005 when, after tasting his coffee for the first time, Diofanor decided to move away from traditional farming methods in favour of more quality-focused practices. This decision has had a huge impact on his livelihood and now drives him in all that he does at La Divisa.
Once sorted, the cherries in this lot undergo a 30-hour underwater fermentation - a critical step to allow the sugars and organic acids within them to break down gradually. After this, the cherries are pulped and dried to reach their final 9.5-11% moisture content. Roasted to highlight this coffee’s natural complexity, we taste tahini, chamomile, and orange blossom in the cup.
Taste: Tahini . Orange Blossom . Chamomile
Origin: Colombia
Brewing Method: Filter
Process: Washed
As part of our Editions range, this is a special coffee!
Gesha is one of the most celebrated and sought-after coffee varieties in the world. First discovered in the Gori Gesha Forest of Ethiopia in the 1930s, it is renowned for its exceptional cup profile. Colombia’s diverse microclimates, high altitudes, and rich volcanic soils provide ideal conditions for cultivating this delicate varietal, and farmers in the Quindío region quickly recognised its potential.
This lot comes from Diofanor Ruiz, grown on his 14 hectare farm La Divisa. It was in 2005 when, after tasting his coffee for the first time, Diofanor decided to move away from traditional farming methods in favour of more quality-focused practices. This decision has had a huge impact on his livelihood and now drives him in all that he does at La Divisa.
Once sorted, the cherries in this lot undergo a 30-hour underwater fermentation - a critical step to allow the sugars and organic acids within them to break down gradually. After this, the cherries are pulped and dried to reach their final 9.5-11% moisture content. Roasted to highlight this coffee’s natural complexity, we taste tahini, chamomile, and orange blossom in the cup.
