[Rested] Gesha - Anaerobic Washed - Finca La Estrella, Carlos Estrella

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Experimental
• Funky
• Bright
• Clean

Tastes Like: Jasmine, Green Grape, Blood Orange Origin: Finca La Estrella, Nariño, 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: Carlos Estrella Elevation: 2,200 masl Process: Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Abstract Aromatic and highly defined, this Gesha opens with jasmine before moving into juicyAcidityThe 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. green grape and the bittersweet citrus of blood orange. Vivid acidity and clear flavor separation carry through a clean floral finish, with the washed processWashed 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. giving the fruit profile a precise, transparent structure. About Finca La Estrella and Carlos Estrella Carlos Estrella is a third-generation coffee producer based in the village of Buenos Aires in northern Nariño. He began cultivating coffee in 2006 and, in 2012, started planting varieties that were still uncommon in the area, extending his family’s production experience into a broader varietal program. At approximately 2,200 meters above sea level, La Estrella covers 9 hectares and contains about 20,000 coffee trees. The farm grows CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Colombia, Gesha, Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., and Laurina, combining established regional cultivars with varieties selected for more differentiated cup profiles. About Gesha Gesha is valued in specialty coffee for pronounced floral aromatics, articulate acidity, and a refined structure, particularly when cultivated at high elevations. In this lot, jasmine provides the aromatic center, while green grape and blood orange create a crisp, fruit-driven progression around it. About Processing Ripe cherries were hand-picked and selected by color, then washed and separated by density through flotation on the day of harvest. The whole cherries fermented for 72 hours in 200-liter plastic tanks without oxygen or light before being pulped without water. A second 12-hour fermentation followed in dry mucilage under the same oxygen-limited conditions; the coffee was then washed with potable water and sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. on patios for 22 days. This two-stage anaerobic washed method can build aromatic intensity during fermentation while maintain