We are excited to team up with La Real Expedición Botánica for this coffee. We have been blown away with the quality and transparency that LaREB has brought from their various producers in Colombia and we could not be happier partnering with them.
This Gesha was picked at the 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 where it would achieve its bright acidity and its heavier 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.
Gustavo only produced 88lbs of this coffee and we were lucky enough to get to buy the lot. Unfortunately, with these extremely limited quantities, we do not expect this to last long. We hope to get to partner again in the future to hopefully bring back this amazing coffee.
Farmer: Gustavo Acevedo
Region: La Celia, Western Risaralda
Altitude: 1700 meters
Taste: Tangerine, Yellow Peach, Lemongrass, Honeysuckle, White Tea, Caramel
Aromatics: Honeysuckle, Peach, Caramel
Pair this coffee with:
A cozy Christmas morning
Recommended Brewing Method: