|Roast:||Espresso / Filter|
|Altitude:||1900 - 2100 Meters|
|Process:||Washed / Layered Fermentation|
We are offering just a few remaining bags from Roast Date: 05 April 2021
Ten weeks of preparation
Finca La Negrita is located high up in the mountains of Tolima where it offers a great view of the Nevado del Tolima volcano. The soil is nutritious with natural springs and a fantastic micro-climate that creates perfect growing conditions for coffee. Our Competition Gesha was produced specifically for us over the past 10 weeks.
Our Gesha lot was processed with layered fermentation to bring out a stunning cup profile. On the nose you will breathe in fresh summer fruits. Flavours of watermelon, guava and apple are predominant. In the cooling, floral notes are supported by chamomile and brown sugar. The sweetness of this coffee is extremely high with a lively, malic acidity. Find out more in our video review.
Mauricio Shattah practised medicine before he followed a dream that he shared with his wife, Liliana: Growing some of the best coffees in Colombia. His search for the perfect spot took him 5 years and over the past 8 years or so, the couple have been growing from strength to strength. Instead of typing up his story, we want to let Mauricio speak in his own words:
"The farm is located near Ibagué capital of a central department Tolima, in an area called Villa Restrepo. This is 20 km south of the Tolima snowcap, a dormant volcano of 5215 meters. The farm expands from 1800 to 3500 meters, and coffees are planted up to 2350 meters. This is a steep mountain area on the canyon called Cañon del Combeima, where the Combeima River flows that provides drinkable water for Ibague. This river is born at the Tolima snowcap.
Due to its V-shaped form we just have 6 to 7 hours of sunlight per day and temperatures range from 0 to 25°C we have year-round rainfall, and the relative moisture during the nights reaches up to levels of 98 to 100%.
The farm is quite big but we have just planted 10% of it, we bought all the land surrounding it in order to protect the rainforest and all the fauna and flora. We have at least 20 natural spring waters, and we are fortunate enough to witness the presence of a lot of wild animals such as wild cats, deer and uncountable birds. When we plant new coffee lots we never cut the indigenous trees. We plant our coffee trees just around them and use them as a natural shade source.
From the beginning 8 1/2 years ago everything has been done with the scientific approach starting by choosing the perfect land for what we wanted our coffees to grow on. The farm is named La Negrita to honor my lovely wife’s nickname. I am an MD, radiologist, hence my scientific approach to coffee growing and processing.
This specific Gesha is a lot planted from 1900 up to 2150 meters. We have green and bronce tip trees and this one is green tip. After picking the perfect right cherries the coffees are thoroughly washed and sanitized, during this process they are floated and then handpicked on a white table to assure the best quality, then we use stainless steel hermetic tanks where we add tartaric acid and yeast in an anaerobic environment in a dark climate controlled room.
After two days we open the lid and we depulp the coffee and start an enzymatic fermentation for another two days, after that the coffees are dried for a period that ranges between 6 to 8 weeks depending on the weather. We do this in two different drying facilities, one is a dark room and the other one is on special design drying room called “toll booth” which I designed with my knowledge of thermodynamics physics airflow. Both rooms are equipped with industrial fans that generate a constant airflow of 13,000 cubic feet per minute. Industrial dehumidifiers keep relative humidity below 60%.
Every day during the drying the coffee is turned around at least twice a day and hand-selected as well, so during the process our coffees are hand selected more than 50 times. After that we dry mill the coffees and once again hand-select them.
All our coffees are purely natural: We never add artificial flavoring or chemical substances to our coffees. The tartaric acid is one of the organic acids present in all fruits and vegetables, and they are responsible for the smell and taste, some examples are citric, phosphoric, fumaric.
We never use pesticides or herbicides, we control diseases such as leaf rust, and coffee borer with biological measures, we plate and clean the lots by hand. Fertilization is mostly organic, and we are currently in the process of becoming self sustainable, we are generating our own power with solar panels and I have started a big compostable project to use all our organic resources."
Gesha Coffee is rare and it is rated as one of the best coffees in the world. The plant was originally discovered in south-western Ethiopia in the 1930ies. Fast forward, Daniel Peterson of Hacienda La Esmeralda in Panama famously re-discovered this exquisite coffee plant in 2004. The Peterson family started auctioning off their Gesha coffees and they are breaking world record prices for their lots. Based on the success of Hacienda La Esmeralda, coffees farmers have bought Gesha seedlings from Panama to recreate the amazing flavour profiles of this coffee on their own terroir.