Hervey & Rocio Cuellar (sold out)

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40

Hervey and Rocio Cuellar have been coffee producers their entire lives. Starting their careers in the commercial market with a plot of Catimor. In his early 30s Hervey made a decision that he wanted to enter the speciality market and found stronger, more direct connections with his customers. Diving straight in at the deep end Hervey purchased geshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., and even convinced his brother to follow suit. It wasn’t a seamless journey though. The first few crops were lacking the complexity gesha is known for. Hervey started trialling different post harvest processing techniques. After experimenting with around 30 different methods he finally came to the results you can taste now. This was achieved by a 50-hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. of the cherries, followed by a 60-hour anaerobic fermentation of the depulped beans. The coffee is then washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and dried on shade covered raised beds.