FLORA (250g)

Terroir: Pitalito, 1750 metres above sea level

Farm: Finca Villanueva, Mr. Libardo Sandoval

Drying process: Raised beds

A Gesha has landed in County Durham, and we will be hosting it in our roastery. We named it Flora, which portrays in a single word all its attributes. Gesha trees have high stature, fragile leaves, short roots and brittle branches, making this a complex plant to grow. Gesha and Rume Sudan varietals belong to the subgroup of Ethiopian selections, which are considered wild due to their low productivity (i.e. number of cherries for picking) and high quality cup. The post-harvest processing of our Gesha consists of a first stage of aerobic fermentation (20h) followed by a second fermentation under anaerobic conditions (40h). Once fermented, the berries are dried on raised beds to give rise to a coffee that clearly speaks about the reputation of its terroir in the Colombian South-West. The bean's signature in Gesha coffees is marked by a delicate aroma, balanced acidity, and a bright and round cup. Our profile is characterised by a citric fragrance, floral aroma and taints of grapefruit and lime with a low and pleasant acidity. Its delicate mouthfeel and prolonged aftertaste make this coffee a real enjoyment that can be brewed as a filter coffee.

To uncover the optimal flavour profile of Geisha and savour its notes, we recommend exploring the following brewing methods