Colombia Gesha Willow – Natural

Description

Processing: Natural

Region: Manzanares, Caldas

Varieties: Gesha

Altitude: 1600-1700 meters

Flavor notes: floral, caramel, vanilla, red fruits

ORIGIN STORY:

The journey of Gesha Willow begins with the meticulous selection of
Gesha coffee cherries, a legendary variety celebrated for its
unparalleled floral and delicate flavor profile. Handpicked at peak
ripeness, the cherries undergo a 36-hour aerobic pre-fermentation
on tarps. This stage allows oxygen to enhance the coffee’s natural
complexity, setting the foundation for its signature aromatic and
fruity qualities.

Following pre-fermentation, the cherries are carefully transferred to
hermetic tanks placed under shade for a 96-hour anaerobic
fermentation. In this controlled environment, the slow and precise
process ensures the cherries reach a pH of 3.9–4.0. At this critical
point, the mucilage naturally breaks down, releasing the beans from
the cherry while intensifying the coffee’s vibrant flavors and aromas.

Once fermentation is complete, the beans enter a carefully
monitored drying phase. The cherries are mechanically dried for 72
hours in intervals, reaching a humidity level of 22%. They are then
rested for five days to stabilize before being sun-dried on raised
beds for 16 hours, achieving the ideal moisture content. This hybrid
drying approach preserves the coffee’s complexity and accentuates
its floral, caramel, and red fruit notes.