El Renacer

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Bright
  30
• Clean
  20

While judging the Colombia Land of Diversity cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. last year, Esther came across this standout coffee from Eider Iván Socorreño Paya. We were fortunate to win the auction for this lot, and now that it has arrived at the roastery, we’re excited to offer it to you! This CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well.-GeishaGesha (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. lot is processed using the 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. method. Ripe cherries are carefully picked and fermented in cherry for 24 hours in sealed bags. After this, the cherries are depulped and undergo a second fermentation with the mucilage for 12 more hours. When the pH reaches 4.8, the coffee is lightly 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 raised beds in the sun for 7 to 10 days. Expect flavors of red apple, macadamia, and apricot, with a creamy mouthfeelBodyThe 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.. This is a small lot, so don’t wait too long! Available for both filter and espresso.