Kolumbien White Honey Gesha - white honey

Cup Profile: 
floral, lemongrass, herbs, grape, melon, tea-like, silky body

Key Facts: 
Sebastian Ramirez, El Placer, Quindio
white honey, 1650-2000m
Variety: Gesha

About the Coffee: 
Sebastian Ramirez is a fourth-generation coffee producer in Calarcá, Colombia. A few years ago, he took over the El Placer farm from his father—a challenging task, because although the region is famous for its coffees, it is not easy to make a living growing coffee. But with a focus on specialty coffee and his innovative fermentation processes, which give the coffees their own distinctive variety of aromas, success was not long in coming.

About the Processing:
After harvesting, the cherries are anaerobically fermented in 200L barrels for 48 hours at a constant 18°C. This is followed by an initial drying phase (canopy drying) for about five days.
The cherries are then fermented further for 48 hours in a water tank with oxygen added using a pump.
Finally, a two-part drying phase follows: first at 40°C and 25% humidity for about 20 days (marquee drying), followed by parabolic drying for about five days, until the coffee reaches its optimal moisture content.