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Colombia, Quindio
Varietal : Gesha
Process: Natural, Extended Fermentation
Altitude: 1,700 - 1,800 masl

Cherry blossom, apple, pear, marzipan

John Gomez has been working in coffee for more than 30 years. In 1995 he bought Finca La Divisa, a 13 hectare farm in Circasia, which is part of the UNESCO world heritage site “Coffee Cultural Landscape”. After a period abroad his son Sebastian has moved back to the farm with his wife. When they started to get involved with the farm back in 2014 the priority was volume. Now they are more focussed on quality. Not only in terms of agricultural work but also putting great effort into processing to create unique profiles to help stand out in the market. When he’s not at work Sebastian enjoys taking his family and skateboard to the local park.

This lot which is extremely complex full of floral notes and different fruit notes appearing with different brew methods, was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22oC. Then the whole cherries were placed on raised beds until 11% moisture content was achieved.