Colombia Providencia de Geshua
Sourced from the family run farm of Fabian Acevedo in Providencia de Geshua, high in Colombia’s Huila region, this microlot reflects careful craftsmanship at every step. Expect a refined cup with a delicate, tea-like body that opens soft and subtle.
This is a Caturra variety grown at roughly 1,750 meters above sea level.
Oxidation (24 hours after picking)
After harvest, the cherries rest and oxidize for approximately 24 hours. This controlled period allows mild enzymatic activity to begin breaking down sugars in the cherry skin, subtly intensifying sweetness and contributing to a fruit forward aromatic profile.
Fermentation (36 hours after depulping)
Once depulped, the mucilage covered beans ferment for 36 hours. This extended fermentation promotes the development of complex organic acids, enhancing clarity, brightness, and layered fruit notes while maintaining a clean cup when carefully monitored.
Drying (approximately 15 days on raised beds)
The beans are dried slowly on raised beds for about 15 days, allowing for optimal airflow and even moisture reduction. This extended drying process helps stabilize the coffee and supports a refined final cup, often enhancing sweetness and preserving delicate aromatics.
Original: $26.00
-70%$26.00
$7.80Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Sourced from the family run farm of Fabian Acevedo in Providencia de Geshua, high in Colombia’s Huila region, this microlot reflects careful craftsmanship at every step. Expect a refined cup with a delicate, tea-like body that opens soft and subtle.
This is a Caturra variety grown at roughly 1,750 meters above sea level.
Oxidation (24 hours after picking)
After harvest, the cherries rest and oxidize for approximately 24 hours. This controlled period allows mild enzymatic activity to begin breaking down sugars in the cherry skin, subtly intensifying sweetness and contributing to a fruit forward aromatic profile.
Fermentation (36 hours after depulping)
Once depulped, the mucilage covered beans ferment for 36 hours. This extended fermentation promotes the development of complex organic acids, enhancing clarity, brightness, and layered fruit notes while maintaining a clean cup when carefully monitored.
Drying (approximately 15 days on raised beds)
The beans are dried slowly on raised beds for about 15 days, allowing for optimal airflow and even moisture reduction. This extended drying process helps stabilize the coffee and supports a refined final cup, often enhancing sweetness and preserving delicate aromatics.
