We are happy to deepen our relationship with La Real Expedición Botánica (La REB) with this release.
La REB is a collective of small coffee growers, who share knowledge and grow together through innovative processing techniques. Together, they remove the middlemen and do their own exporting and importing, allowing for greater transparency and quality control throughout the whole process. Through doing this extra work they also receive a greater share of the profits, allowing them to invest more into their people and farms.
We are excited to bring back Gustavo Acevedo’s Gesha. His neighbor, Ana Mustafa (another one of our favorite coffees this year), is a key person behind our partnership with LaREB, La Real Expedición Botánica. They are both located near Palencia in The Risaralda region which lies deep in the heart of the central Andes. Risaralda is unique in that both Pacific and Caribbean breezes produce microclimates not readily found in other Colombian coffee regions. Volcanic soils, elevation, and climate create great conditions for producing amazing coffees.
Originally found in Boquete, Panama, the Gesha variety is known for its high cup quality, intense florals, pronounced acidity, and tea-like qualities.
This Gesha was picked at its peak ripeness and then rested in cherry for 16 hours. Then, it was de-pulped and fully washed, leaving the coffee perfectly clean. It was then piled and fermented on the patio for 48 hours, it is at this point in the process that it would achieve its bright acidity and its coating mouthfeel. It was then spread out across the patio and dried for 15 days, which locked in all the beautiful aromatics and got it to a stable point to store it.
The result is a coffee that is densely sweet, elegant, and beautifully floral.
Farmer: Gustavo Acevedo
Region: La Celia, Western Risaralda
Altitude: 1700 meters
Taste: Blueberry, Apricot, Lemongrass, Jasmine, White Tea
Acidity: Medium intensity/Vibrant
Sweetness: Medium intensity/round
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Drain should end between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
200 f temperature