Colombia White Honey Gesha - white honey

Cup profile: 
floral, lemongrass, herbs, grape, melon, tea-like, silky body

Key facts: 
Sebastian Ramirez, El Placer, Quindio
white honey, 1650-2000m
Variety: Gesha

About the coffee: 
Sebastian Ramirez is a fourth-generation coffee producer in Calarcá, Colombia. Six years ago, he took over the El Placer farm from his father - a difficult task, because although the region is famous for its coffees, it's difficult to live from growing coffee. But with a new approach, the focus on specialty coffee and his innovative processing methods that give the coffees their very own, characteristic aromas, success was not long in coming.

About the processing:
After harvesting, the cherries are fermented anaerobically in 200-liter barrels for 48 hours at constant 18°C. This is followed by a first drying phase (canopy drying) for around five days.
The cherries are then immersed for 48 hours in water with the addition of oxygen (using a pump).
Finally, a two-part final drying phase follows: first at 40°C and 25% humidity for around 20 days (marquee drying), followed by parabolic drying for around five days until the coffee has reached its optimum moisture content.