Colombia Honey Processed Gesha Coffee - Finca Santa Barbara

Summary

Farm: Finca Santa Barbara
Process: Anaerobic Honey Process
Variety: Gesha
Region: Huila
Country: Colombia
Roast Level: Medium

The full natural processing in this specific coffee matches that of honey processing. This means that there was a significant amount of fruit left on the seed which lets the seed soak up all that delicious flavor. Add to the very special Gesha variety and this is a once in a lifetime offering.

Flavor Profile:  This coffee is heavy in florals and fruity notes are evident in the smell. We got a lot of tropical notes like Pineapple and Melon. It's very satisfying and enjoyable but not too heavy.

 The Farm

This geisha anaerobic honey lot comes to us from Santa Barbara, located over 2000 meters above sea level in Algeciras, Colombia. Jhon Samboni has owned this 32 hectare specialty coffee farm for 5 years. Jhon loves experimenting with different types of processing methods. He recently took a specialty coffee course on fermentation which has enabled him to produce anaerobic lots like this one. To produce, they put the ripe cherry and water in tanks for five days. Then they’ll drain the water and spread on raised beds and patios for 20 to 30 days. This unique process develops a complex, rich profile.

The Coffee

This coffee is a Honey Processed Gesha. The coffee cherries are often hand sorted or float-sorted, cleaned, and placed on raised beds in a covered area to dry for at least a two-week period. The high humidity and rainy climates across Colombia do add to the challenging of achieving a high-quality naturally-processed coffee; but, when it is done properly and the coffee is moved consistently throughout the curing process, we find the resulting cup profile to be exquisite.