Colombian Gesha & Yellow Bourbon Natural Process Coffee 8oz.
Origin: Colombia - Finca Campo Hermoso, Quindio, Colombia
Arabica Variety: Gesha & Yellow Bourbon
Process: Red Honey
Grown above Sea Level: 5000
Q Grade: Q88.25
Taste Profile: Cinnamon, Papaya, Cocoa Nibs, Jolly Rancher
Notes: We are one of only a few suppliers offering this coffee direct from a Micro Lot in Colombia - Red Honey process allows a small percentage of the skin on the cherry to remain on the green bean while drying - it produces a sweeter and slightly lower level of acidity.
Further more the producer, Edwins process lasts an additional week. Some of the run-off from this process is captured, filtered and reintroduced in the next step. This is what Edwin (and the wine world) call “MOSTO”. In English, in Spanish “Leach” or “Leachate” (liquid that extracted solubles from the solid through which it passed). The Mosto is removed, filtered and set aside, and then the cherries are dry pulped to a honey level mucilage.
The next step in Edwin's process being an anaerobic fermentation lasting for about 5 days. The pulped cherries are re-introduced to the mosto and put into tanks, this time WITH the one way valve so oxygen escapes. After 120 hrs, the tops are removed and the coffees are “washed” in their existing juices, then left to dry in the sun. The process is actually a semi-washed, since from the honey stage the mucilage is never rinsed with new water, just “washed” in the existing juices, like a soft massage basically.
This will most likely be the most unique coffee you will ever try.....enjoy.