Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Funky
  65
• Experimental
  50

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Natalia was among the few producers we had the chance to interact with throughout our trip to San Augustin in 2024. Her entire family to some degree is completely dedicated to the craft of specialty coffee. In fact, each of the extended gamily members has domain over individual farms throughout the region. This vibrant lot of coffee comes from Natalias farm and is processed to amplify the intricate fruited notes. There’s notes of funkyFunky / 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. fermentation that are excellently integrated into the sweet and complex profile. -Jonathan Finca Alta Gracia Coffee Production Finca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions. Natalia has planted 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., Ombligon, and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. 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. coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, 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 then dried for 15 days in parabolic dryers.