Gesha - Washed - Finca La Indonesia

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Experimental
  50
• Funky
  40

Tastes Like: Guava, Blood Orange, Jasmine Origin:: Finca La Indonesia, Narino, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: 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. Producer: Frank Torres Elevation: 1750-1850 masl Process: 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., with 48 & 72 hours depluped dry anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. sunbeds Finca La Indonesia is located in La Union, 90km from Pasto. Thanks to the efforts of farmers like Frank, this area has been transformed from one of illicit trade and violence, into a resilient community dedicated to growing specialty coffee. This farm is a Torres family inheritance known for exceptional coffee production for over 40 years. Frank has inherited a part of this farm and is in charge of overseeing all processing and farming practices. He is a Q grader who has been passionate about coffee ever since he was young. He started his coffee career by working for Starbucks' specialty coffee program, as well as a green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. buyer for exporters and importers. This network of experience has helped him push the boundaries of processing, making his farm one of the most unique and innovative in Colombia. His continuous efforts to improve farming practices has helped him turn 90% of his farm organic as way to preserve soil conditions and protect his crops from plague and devastation. Frank's coffees have continued to exceed our expectations and we are so proud to incorporate more of his coffees into our program this year. His continuous efforts to advance his post-harvest techniques is evident in the outstanding clarity and sweetness of this year's harvest.