Gesha Spirits
- Regular price
- $38.00
- Sale price
- $38.00
- Regular price
-
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Description
Wilder Lazo ventured into the world of coffee in 2017 when he lent a hand to his father on a farm nestled in the San Adolfo mountains. Driven by his unwavering passion for coffee and his family's rich history in the trade, Wilder took a rather distinctive route into the coffee realm. He didn't just dip his toes into specialty coffee; he dove right in. Thanks to his genetic expertise and an insatiable appetite for learning, he kickstarted a varietal program. Today, it boasts over a dozen distinctive coffee varieties, cherry-picked from diverse sources. It's the coffee journey of a lifetime!
This Gesha undergoes a meticulous double fermentation process. It begins with hand sorting, followed by floating and depulping the cherries. The first fermentation takes place in GrainPro bags for 140 hours, during which the coffee remains with the mucilage, enhancing its vibrant floral and citric notes.
As Wilder Lazo explains, "After this stage, we ferment the coffee in plastic tanks for 2 days and dry it under the sun for 18 days. During drying, tangerine peel is added to the wet parchment in the beds, infusing the beans with an extra zest that amplifies its floral flavors." Following this infusion, the coffee undergoes a 25-day stabilization period in GrainPro bags, allowing the flavors to fully develop before it reaches the final milling stage.
This process, combining careful fermentation and the infusion of natural citrus elements, results in a cup with sweet aromatic, floral, citric acid, green tea, lemongrass, and orange flavor notes, offering a truly unique and complex experience.
We taste: Earl grey, dried lavender, orange zest
This Gesha undergoes a meticulous double fermentation process. It begins with hand sorting, followed by floating and depulping the cherries. The first fermentation takes place in GrainPro bags for 140 hours, during which the coffee remains with the mucilage, enhancing its vibrant floral and citric notes.
As Wilder Lazo explains, "After this stage, we ferment the coffee in plastic tanks for 2 days and dry it under the sun for 18 days. During drying, tangerine peel is added to the wet parchment in the beds, infusing the beans with an extra zest that amplifies its floral flavors." Following this infusion, the coffee undergoes a 25-day stabilization period in GrainPro bags, allowing the flavors to fully develop before it reaches the final milling stage.
This process, combining careful fermentation and the infusion of natural citrus elements, results in a cup with sweet aromatic, floral, citric acid, green tea, lemongrass, and orange flavor notes, offering a truly unique and complex experience.
We taste: Earl grey, dried lavender, orange zest
Producer: Wilder Lazo
Farm: Bella Alejandria
Region: Huila
Region: Huila
Process: Semi-washed anaerobic
Variety: Gesha
Elevation: 1890 MAS
Description
Wilder Lazo ventured into the world of coffee in 2017 when he lent a hand to his father on a farm nestled in the San Adolfo mountains. Driven by his unwavering passion for coffee and his family's rich history in the trade, Wilder took a rather distinctive route into the coffee realm. He didn't just dip his toes into specialty coffee; he dove right in. Thanks to his genetic expertise and an insatiable appetite for learning, he kickstarted a varietal program. Today, it boasts over a dozen distinctive coffee varieties, cherry-picked from diverse sources. It's the coffee journey of a lifetime!
This Gesha undergoes a meticulous double fermentation process. It begins with hand sorting, followed by floating and depulping the cherries. The first fermentation takes place in GrainPro bags for 140 hours, during which the coffee remains with the mucilage, enhancing its vibrant floral and citric notes.
As Wilder Lazo explains, "After this stage, we ferment the coffee in plastic tanks for 2 days and dry it under the sun for 18 days. During drying, tangerine peel is added to the wet parchment in the beds, infusing the beans with an extra zest that amplifies its floral flavors." Following this infusion, the coffee undergoes a 25-day stabilization period in GrainPro bags, allowing the flavors to fully develop before it reaches the final milling stage.
This process, combining careful fermentation and the infusion of natural citrus elements, results in a cup with sweet aromatic, floral, citric acid, green tea, lemongrass, and orange flavor notes, offering a truly unique and complex experience.
We taste: Earl grey, dried lavender, orange zest
This Gesha undergoes a meticulous double fermentation process. It begins with hand sorting, followed by floating and depulping the cherries. The first fermentation takes place in GrainPro bags for 140 hours, during which the coffee remains with the mucilage, enhancing its vibrant floral and citric notes.
As Wilder Lazo explains, "After this stage, we ferment the coffee in plastic tanks for 2 days and dry it under the sun for 18 days. During drying, tangerine peel is added to the wet parchment in the beds, infusing the beans with an extra zest that amplifies its floral flavors." Following this infusion, the coffee undergoes a 25-day stabilization period in GrainPro bags, allowing the flavors to fully develop before it reaches the final milling stage.
This process, combining careful fermentation and the infusion of natural citrus elements, results in a cup with sweet aromatic, floral, citric acid, green tea, lemongrass, and orange flavor notes, offering a truly unique and complex experience.
We taste: Earl grey, dried lavender, orange zest
Producer: Wilder Lazo
Farm: Bella Alejandria
Region: Huila
Region: Huila
Process: Semi-washed anaerobic
Variety: Gesha
Elevation: 1890 MAS
