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Colombia Linarco Rodriguez Gesha Washed Filter - Single Origin

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Colombia Linarco Rodriguez Gesha Washed Filter - Single Origin

Colombia

  • Lavato
  • Monorigine

Ancora senza voti · Scrivi la prima recensione

da34,50 A$

≈ 117,00 A$ / kg

Acquista da Code Black

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Sede della torrefazione
Australia

Formati e prezzi

FormatoWholebean or Ground (Required)MacinaturaAl kgPrezzo
250gWholebean–138,00 A$34,50 A$ ↗
250g–Macinato per espresso138,00 A$34,50 A$ ↗
250g–Macinato per AeroPress138,00 A$34,50 A$ ↗
250g–Macinato per filtro138,00 A$34,50 A$ ↗
250g–Ground for Plunger138,00 A$34,50 A$ ↗
250g–Ground for Stovetop138,00 A$34,50 A$ ↗
250g–Ground for Capsule/Pod138,00 A$34,50 A$ ↗
250g–Ground for Moccamaster/Batch Brew138,00 A$34,50 A$ ↗
Mostra tutti e 16
FormatoWholebean or Ground (Required)MacinaturaAl kgPrezzo
1kgWholebean–117,00 A$117,00 A$ ↗
1kg–Macinato per espresso117,00 A$117,00 A$ ↗
1kg–Macinato per AeroPress117,00 A$117,00 A$ ↗
1kg–Macinato per filtro117,00 A$117,00 A$ ↗
1kg–Ground for Plunger117,00 A$117,00 A$ ↗
1kg–Ground for Stovetop117,00 A$117,00 A$ ↗
1kg–Ground for Capsule/Pod117,00 A$117,00 A$ ↗
1kg–Ground for Moccamaster/Batch Brew117,00 A$117,00 A$ ↗

Descrizione

Colombia Linarco Rodriguez Gesha Washed Filter - Single Origin.

Betania Farm, led by producer Linarco Rodríguez in Palestina, Huila, is part of a network of 117 smallholders who farm at high altitudes with a strong commitment to soil health, biodiversity, and chemical-free practices. Together, these producers share infrastructure such as a labs, drying facilities, and centralised warehouses, which supports both quality improvement and full traceability. Within this community, Linarco plays a key leadership role, driving advances in selective harvesting, precise fermentation, and careful drying while mentoring younger growers.

This Gesha lot is a carefully executed washed coffee that reflects both Linarco’s precision and the collaborative infrastructure of the producer network. Cherries are handpicked only at peak ripeness, then floated to remove defects before being depulped within hours of harvest to preserve fresh, high-sugar mucilage. The parchment then undergoes a 32 hour controlled anaerobic fermentation in sealed tanks. After fermentation, the coffee is thoroughly washed to remove all mucilage and dried slowly on raised beds for 20–25 days to reach 10–11% moisture, followed by a resting period in grainpro for full stabilisation before export.

PROCESS: W

REGION: P

ELEVATION: 2

VARIETAL: S

CUP: L

ROAST: F


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