Colombia - Luz Ángela's Orange Gesha TSW

Tasting notes

In the roaster’s words

Luz Ángela and Edinson are some of the masters of high intervention, thumb pressed hard on the scale processing - the epitome of the modern Colombian style. This Orange Gesha lot has been pushed hard in the direction of fresh squeezed citrus oils and perfumed florals, resulting in a super bright and intense cup. Brew Guide: Best Brewed with: Filter/Turbo Lightest Roaster Influence Best Rested: 4+ Weeks Filter: 62g/L & 93°C when fresh, go down to 90°C when rested. Espresso: 18g/50g+/15-20s Turbo/Soup - super intense, it benefits from dilution We're tasting: Big perfumed citrus aromatics - we're finding neroli oil and yuzu zest. In the cup the citrus continues with an almost effervescent (fizzy) edge to the body and high sweetness, reminding us of Orangina, with a slightly spiced note like pink peppercorn & coriander seed. As it cools becoming more aromatically intense, concentrated like lemon oleo-saccharum, violets and jasmine, and a sherbet esq fizziness. Traceability Country of Origin: Colombia Region: Oporapa, Huila Producer: Luz Ángela Rojas & Edinson Argote Farm: Chorro Alto Variety: Orange Gesha Elevation: 1600 - 1850 MASL Process: Thermal Shock Washed: Selectively picked cherries are floated to remove green, overripe, and dry cherries. Whole cherries undergo an initial 24 hr aerobic ferment in food-grade plastic drums, and are then pulped. The parchment coffee undergoes a further 24 hr dry aerobic ferment, Parchment then washed with 45°C+ water then inoculated with yeast alongside a Gesha mosto from a previous fermentation (acting as a starter culture and nutrient feed) and fermented for a further 72 hrs, before a 5°C fermentation crash cold wash. Coffee is dried for 76 hrs at an average temperature of 38°C, followed by stabilisation in GrainPro bags. Import Partner: MiCafe Harvest: Crop 25/26, Arrived UK: April 2026. Third season purchasing from Luz Ángela The Story Chorro Alto sits at 1600 - 1800 MASL in Huila, spanning 10 hectares run by Luz Angela Rojas alongside her family. Luz Angela spent years in healthcare administration before Covid pushed her work remote, bringing her back to the farm. The systems approach she developed in audit management translated directly to coffee production with tight controls on agricultural practices alongside precise lot separation protocols. Edinson Argote has brought advanced processing to Chorro Alto, having worked as head of quality at Granja Paraiso 92, where he working with controlled fermentation and targe

Notes

Farm: Chorro Alto. Thermal Shock Washed process involving aerobic fermentation, yeast inoculation with Gesha mosto, hot wash, cold wash, and controlled drying. Import partner: MiCafe. Harvest: Crop 25/26, arrived UK April 2026.