#014 Gesha

DANIEL MUNOZ GESHA

Variety: Gesha
Farm: Villa Camilla , Daniel and Naydu Munoz
Region: San Augustin, Huila, Colombia
Altitude: 1780 masl

Processing: Anaerobic washed

• cherries are harvested at peak ripeness
• now they are put in a tank for 36 hours of anaerobic fermentation as cherries
• then the cherries are depupled and washed 4 times to fully remove the mucilage
• after that the coffee is dried on raised beds over a period of 19 days during which they were moved all the time to ensure even drying

Flavor Aspects: Silky, juicy, vibrant, jasmin, peach, champange, orange, grapes, 

This coffee took us by storm. It has everything: A beautiful story, a classic flavor profile with a twist and an overall super high quality. 

The story is a long one. To put it into perspective: Daniel and Naydu have 5 hectares of land on which they specialize on Pink Bourbon and Gesha. Both are hard to nourish and low yielding varieties that require certain skills as a farmer. They could go for higher yielding ones for a safe income. But they are in a pursuit for an outstanding cup and fortunately the risk taken pays off. 

Also producing a coffee like this a farmer has to have a buyer that pays differentials. Otherwise this coffee could have ended up being paid C-Market price which would be a shame. Daniel and Naydu had that through the Monkaaba community which they are part of (a smallholder coffee grower empowerment initiative based in San Augustin led by Esnaider Ortega Gomez, a passionate Coffee grower himself, and Semilla with the import-role. 

We also took kind of a risk (nothing compared to the coffees story:-D) knowing we will never sell this whole bag of coffee with our small project here. But I also wanted to compete at the brewers cup with it. So we got it! Guess we will drink the rest on our own. 

But for real, if you are interested in some of the greens, write us!)

Btw: Didn’t make it though semis at the Brewers Cup. Wasn’t the coffees fault though. When forgetting to tare a scale it is hard to proceed to finals! But that’s another story!

With this coffee you will get a beautiful Gesha Profile with a twist due to the anaerobic stage as cherry. 

I thought before extending this text here any further I will just share my notes from stage. I think it is fun sipping on this one and following this table at the same time. 

Guys, enjoy this coffee. For me personally, it is by proudest release of all the coffees we released since so much work went into this one and frankly it is so freakin’ good! Enjoy this one!

Just one fun fact to round things off (in case a single person is still reading): Wilts from Semilla, after I send him a sample from the Brewers Cup stage profile said it is so good, do not let Daniel know, he will loose his humbleness and go crazy about it! That says so much! Thank you for this coffee guys!