Yellow Gesha - Triple Staggered Nitrogen Flush White Honey - Finca La Negrita

Origin

• 🇨🇴 Colombia· Tolima

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Sweet
  25
• Clean
  20

Tastes Like: Pomegranate, Yellow Peach, French 75 Origin: Finca La Negrita, Tolima, 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: Mauricio Shattah Elevation: 1900-2100 masl Process: Triple Nitrogen Flushed AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. White HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. From Mauricio: The triple staggered fermentation process involves three distinct stages of fermentation, each carried out anaerobically with periodic nitrogen flushing. This technique uses nitrogen to minimize the impact of carbon dioxide (CO2) produced during fermentation. By flushing with nitrogen every three hours, we reduce the accumulation of CO2 and its potential to form carbonic acid, which can negatively affect the coffee's flavor. Mauricio employs specialized rooms, known as ‘toll booths,’ for the fermentation and drying phases. These rooms are completely shielded from UV light using black fabric, which permits radiant heat to enter while blocking direct sunlight. This setup protects the delicate coffee seeds and helps preserve their flavor. The coffee undergoes a meticulous drying process over six weeks, during which airflow and humidity are carefully controlled with fans and dehumidifiers. Throughout this period, the coffee is turned and manually sorted twice daily, ensuring that each lot is meticulously hand-picked over 80 times.