Alasitas, Washed Gesha, Bolivia

Origin

• 🇧🇴 Bolivia

Tasting notes

Character

• Clean
  100
• Floral
  75
• Bright
  40
• Funky
  25
• Sweet
  25

Flavour profile: This coffee has a floral aroma. It is a complex yet delicate taste profile. Flavour notes of jasmine , cacao nibs and bubble tea with a refreshingly bright acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. of white wine . The coffee has a long-lasting citric aftertaste . The bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is light and the finish tart. Colour: Pink Category: Adventurous Producer: Pedro-Pablo, Daniela, and Pedro Rodriguez Location: Bolinda, Caranavi, Bolivia Varietal: 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.. The Rodriguez family has planted two kinds of Gesha at their farm, one from Hawaii and one from the well-known Hacienda La Esmeralda - which is the best Gesha growing in the world. Lot: Mirador Altitude: 1580 masl Processing: LacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. fermented before it is fully 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. Price transparency: The FOB price paid for this coffee was US$35/lb, or US$80.74/kilo. Roast: Light to medium to present the characteristics of the coffee The Alasitas Gesha, we buy every year and love its complex yet delicate and clean taste profile. This lot is Lactic fermented before it is washed processed. There are many experiments in processing speciality coffee at the moment. This coffee is lactic processed, which is interesting on its own. But there is another experiment, underneath this, that excites us even more; how the coffee has been removed from the branch of the coffee plant and harvested without breaking the coffee cherries structure. Instead of picking the coffee by hand, this method involves cutting them off the branch, cherry by cherry, using scissors. We are not saying this is the direction to go, it is purely an experiment on how to increase the highest level of coffee even more. With all humbleness for the cost to produce a coffee harvested in the way, we are beyond excited to see how this gentleness improves the coffee quality. The Scissor Project When the coffee cherry is picked from its stem, it creates a break which will cause that cherry to oxidize as well as leak mucilage surrounding the beans within the cherry. Much like when you eat grapes and remove the