Sanguine, Colombia, Yeast Inoculated, Thermal Shock Washed, Orange Gesha

Tasting notes

In the roaster’s words

We're super excited for this blood-orangey, floral and fruity orange gesha from the highly regarded Chorro Alto farm in Huila, Colombia ran by Luz Angela Rojas. Her red bourbon from last year (Blueberry Pie) was a best seller in our early days, so we've been super excited to get her back her coffee back in. Luz Ángela brings a unique perspective to coffee cultivation, blending the principles of care and precision she developed in her professional life with her deep connection to the land. The end product is some really exceptional coffees. Tasting Notes: Blood Orange, Jasmine, Bergamot Producer: Luz Ángela Rojas, Chorro Alto, Colombia Elevation: 1850masl Process: Yeast Inoculated, Thermal Shock Washed Variety: Orange Gesha Process Details: 1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry. 2. Floating: This ensures the removal of green, overripe, and dry cherries. 3. Oxidation: This is done in food-grade plastic drums for 24 hours. 4. Pulping: The cherries are pulped dry. 5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock. 6. Fermentation: For 72 hours at temperatures below 25°C with specific yeast, Gesha pulp and mosto from previous fermentation. 7. Fermentation completion: After 72 hours, the coffee is washed at temperatures of 5°C to seal the fermentation. 8. Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 38°C. 9. Stabilisation: This is done in grainpro-type bags.

Notes

Yeast inoculated thermal shock washed Orange Gesha from Chorro Alto; fermentation includes specific yeast, Gesha pulp and mosto from previous fermentation.