Region: Circasia, Quindio
Producer: Luz Nelly Alarcon Estela
Process: Natural Carbonic Maceration
Altitude: 1700-1800 MASL
Flavour Profile: Jasmine, Blueberry, Red Apple, Cacao Nib
This amazing coffee was grown by Sebastian Gomez of Finca La Divisa .
This lot was first aerobically fermented for 24 hours. Thereafter, the whole cherries were placed inside Grainpro bags, filled it up with CO2 and tied it up. The cherries were kept in a controlled environment at a temperature between 21ºC – 22ºC for 50 hours.
Finally, the whole coffee cherries were placed on african raised beds and dried a at controlled temperature between 33ºC – 35ºC, until the cherries reach the ideal moisture content.
This micro-lot is 100% Gesha. This variety was first discovered by Abyssinia, Ethiopia in 1931 and it was planted in Panama.
Tad Coffee works with Cofinet to bring you this amazing Colombian Gesha coffee.