Akin to the recent natural processing movement in winemaking, the natural coffee processing movement elevates the final cup. Harnessing the power of fermentation is the key, and Jairo López’s is a master at it. In a cup of Gesha Natural, you will taste other-worldly notes of green apple and malic acidity, the sweetness of honey and caramel, the aroma of coffee blossom, and a natural Riesling-like body. Gesha Natural will leave you starry-eyed.
Jairo López is a 60-year-old civil engineer and coffee grower. He spent most of his life growing Variedad Colombia and Castillo on his farm, La Estrella, in the mountains of Pijao, Quindío. It was only when he tried a natural processed Gesha from Panama that he decided to devote himself to growing exotic varietals. These days he grows Mokka, Pink Bourbon, Java, Castillo and Gesha on his 3 farms in Quindío, including La Estrella. Gesha is one of the most sought-after coffee varietals in the high-end coffee world, and this offering makes it easy to see why.
This lot was picked and later floated and hand sorted. Afterwards, this lot was exposed to a dry anaerobic fermentation for 72 hours inside grain pro bags where CO2 was added. The cherries were then placed on raised beds below 35°C until ideal moisture content was achieved. As a result, the final cup is like nothing you’ve ever tasted in a cup of coffee before. Grab some of this very limited-time offering before it’s gone and prepare to be stunned.