Sumo Colombia GESHA AJI FINCA GUACOBIA, Natural Low Temp Anaerobic - Filter 150g
Sumo Colombia GESHA AJI FINCA GUACOBIA, Natural Low Temp Anaerobic - Filter 150g
Sumo Colombia GESHA AJI FINCA GUACOBIA, Natural Low Temp Anaerobic - Filter 150g
Sumo Colombia GESHA AJI FINCA GUACOBIA, Natural Low Temp Anaerobic - Filter 150g
coffee beans

Sumo Colombia GESHA AJI FINCA GUACOBIA, Natural Low Temp Anaerobic - Filter 150g

Regular price 8.640 KD 0.000 KD Unit price per

Producer: Andres Guaca

Farm: Finca Guacobia

Region: San Adolfo, Acevedo, Huila

Variety: Gesha Aji

Process: Natural 250h low-temperature anaerobic

Altitude: 1550 - 1650 masl 

Harvested: 2021

Cupping Score: 89.25

 

CUPPING NOTES: Floral notes, herbal tea notes, cranberry, passion fruit, tropical-like guava. Sparkling acidity – predominant citric and malic. Very balanced, complex and clean cup

 

 

The Gesha variety is known for its explosive oral qualities and sweetness. It was first discovered in Ethiopia in the 1930s. From there, it migrated to Costa Rica, Panama, and South America.


  • Meet the farmer

    In San Adolfo, Huila, coffee farms are characterized by their positions along the ridges and crests of hills, with sweeping views of the valleys below. Today, this region is known as the Specialty Coffee Paradise in Colombia due to the different microclimate and terroir.

    This is our second year working a Direct Trade with Andres Guaca the third generation of a family of coffee producers. He manages his farm Guacombia together with his wife and two sons. Andres' eldest son is already in love with coffee production, and his dream is to be an agronomist and to continue with the development of the farm.

    Five years ago, Andres changed towards speciality coffees by following a strict ripeness criterion when harvesting and improving post-harvest practices and playing with controlled, experimental fermentations.

    He also started planting more exotic varietals on his 5 hectares farm like pink Bourbon, Geisha, Pacamara, and today Guacobia farm is known for producing high-quality speciality coffee in small bespoke lots.

    Andres processed this exotic lot by exposing the cherries to a low-temperature fermentation in an anaerobic environment for 250 h. Then it is dried for 25 days on raised beds inside a sun parabolic dryer to ideal moisture content.


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