Colombia Eden Gesha

Description

Fourth-generation farmer Santiago embraces innovative and modern farming techniques with the aim of crafting coffee that delivers an exceptional sensory experience. The estate spans 186 hectares, with 134 hectares dedicated to cultivating Caturra, Geisha, and Yellow Bourbon coffee, 20 hectares set aside as a reserve forest, and 32 hectares used for growing other crops. During the harvest season, 200 local workers are employed. Santiago emphasizes that the focus is on passion rather than just productivity, viewing the production of specialty coffee as both an art and a science, and meticulously managing every step of the process.

This elegant long-leafed Gesha plant, originally from Gesha, Ethiopia, has been successfully adapted to our farms at altitudes between 1600 and 1810 meters above sea level, the optimal range to highlight its exceptional flavor and acidity. The Gesha coffee undergoes a natural processing method with controlled fermentation at temperatures below 20°C, allowing for optimal oxygen flow and lactic oxygenated fermentation. Cherry selection is meticulously performed to ensure 95% ripeness and 18°Brix. After milling, green coffee is sorted by women from the community, ensuring superior quality and defect-free beans. The drying and stabilization process, crucial for enhancing flavor, involves three steps in a temperature-controlled warehouse where music is played to further refine the final coffee quality.

• BREWING GUIDE

Immersion: French Press / Clever Dripper

Grind Size: Coarse
Water Temperature: 90 – 92 C

Recipe:
Dose: 16 grams
Total Water: 240 grams
Target Brewing Time: 4 – 5 minutes

Brewing Preparation:
Step 1 – Rinse the filter paper and preheat the brewing device with hot water.
Step 2 – Pour 16 grams coffee and tare the scale.

Pouring Steps:
Step 1: Blooming – Pour 40 grams of water in 10 sec and leave it for 30 – 40 sec.
Step 2: Pour remaining 200 grams of water in 20 – 30 sec, cover the brewer and leave it for 3 – 4 minutes.
Step 3: Stir the coffee 3 – 4 times clock wise.
Step 4: Press down the plunger gently or put the brewer on the top of carafe / server.

Note: if you’re using French press, Skip step 3.

Pour over: V60, Kalita, Origami

Grind Size: Medium
Water Temperature: 91 – 93 C

Recipe:
Dose: 15 grams
Total Water: 240 grams
Target Brewing Time: 2:30 – 3 minutes

Brewing Preparation:
Step 1 – Rinse the filter paper and preheat the brewing device with hot water.
Step 2 – Pour 15 grams coffee and tare the scale.

Pouring Steps:
Step 1: Blooming – Pour 40 grams of water in 10 sec and leave it for 30 – 40 sec.
Step 2: Pour remaining 120 grams of water in 20 – 30 sec, cover the brewer and leave it for 30 – 40 sec
Step 3: Pour remaining 80 grams in 15 – 20 sec.
Step 4: Let the coffee draw fully