Colombia - Fruity Loops - Gesha

Our Black Label distinguishes exceptional coffees from our regular lineup. These rare offerings boast unique flavour profiles and are available for a limited time only.

*** Please Note: If we do not receive enough orders to make our minimum batch size, your order will be pushed to the next roast date.

Flavour Notes:

Tropical Fruit / Flower Tea / Lemongrass

• COUNTRY:  Colombia
• REGION:    Huila
• FARM:        Finca La Villa, Juan Darío Gomez
  
• VARIETY:     Gesha
• ALTITUDE:   1720 Masl
  
• PROCESS:   Washed, 24-Hour Fermentation
• ROAST:       Light
  

Recommended Brewing Methods

Filter / Chemex / Pour Over / Espresso

ABOUT THIS COFFEE

Fruity Loops is a vibrant washed Gesha coffee that has quickly become a favourite among coffee lovers. This complexity of this exceptional coffee will appeal primarily to fans of clean, expressive, and fruit-forward coffee from one of Colombia’s top coffee-growing regions.

With medium body, bright acidity, delicate balance, and a floral-sweet aftertaste, this coffee is a standout selection for both filter and espresso-based brews.

This Gesha is fully washed and undergoes a 24-hour fermentation, resulting in a clean, vibrant cup with floral aromas, lemongrass brightness, and a silky mouthfeel. Tasting notes include Kyoho grapes, tropical fruits, and flower tea. With medium body, bright acidity, delicate balance, and a floral-sweet aftertaste, this coffee is  a standout selection for both filter and espresso-based brews.

ABOUT THE FARM

Fruity Loops is the result of deep-rooted dedication, experimentation and innovation by Juan Darío Gomez at Finca La Villa. The combination of high altitude, shade-grown trees  and a unique 24-hour fermentation process, including a72-hour bioreactor stage with selected yeast that pushes the boundaries of flavour. 

Juan Darío is the son of Don Bautista, who was the farm's first owner. From a very young age, he worked in agricultural work, helping harvest and clean crops, and he liked the coffee processes all his life. When he was 15 years old, he had the opportunity to pursue a technical degree in agricultural production at SENA, a work education school in Colombia. With that, he began to work with organic fertilizers focused on coffee production. In 2017, he finally began growing coffee and experimenting with different processes, so he learned how to cup and process coffee in Natural and washed processes with varying fermentation times.