Farm Story
This exceptional lot is the work of Milton Monroy, the visionary producer at San Pedro farm in San Juan de la China. Milton started his coffee life working side-by-side with his father, focusing on traditional varieties like Castillo and Caturra. Everything changed, however, the moment they encountered the captivating Gesha variety—its extraordinary flavor profile was an instant revelation. They took a bold leap, devoting 25% of their land to Gesha, a choice that has proven to be a resounding success.
Milton's commitment to refining his processing techniques for Gesha has consistently placed his farm among the finalists in the prestigious Colombian Cup of Excellence. In collaboration with him, we've developed this "Gesha Clouds" lot for our competition series, aiming to bottle the pure spirit of his farm and the limitless potential of the Gesha bean. Prepare for an elevated tasting experience with every remarkable cup.
Processing Method
Unveiling the meticulous steps behind this distinguished Gesha. The journey begins with a natural anaerobic fermentation in 60 kg tanks, lasting 84 hours, with a special mixing routine every 12 hours. Next, the cherries are chilled for six hours to remove residual moisture before undergoing a brief 6- to 8-hour spin in mechanical dryers to initiate the drying process.
The main drying phase takes place on raised beds inside a marquesina (a covered drying structure). Here, the beans are slowly dried over 24 to 32 days at temperatures between $18$ and $31$ degrees Celsius. After this, they rest for five days in a dark room. The lot is then fine-tuned in a small silo to achieve the perfect moisture content before a 45-day rest in GrainPro bags. This detailed, time-intensive method culminates in this stellar Gesha coffee.