gesha
La Camelia Washed Gesha
A light-bodied cup with a tea-like quality and soft citrus acidity, reminiscent of some of our favourite Ethiopian profiles.
Like many coffee producers, Cesar Augusto Pedroza was introduced to coffee through family heritage and local tradition. For Cesar, his work at Finca La Camelia allows him to connect with nature and achieve long-term productivity and health. He is deeply committed to creating and enforcing good practices during sorting, processing, drying and storage.
This particular Gesha underwent a 20-hour dry fermentation with cherries in tact, before depulping them and fermenting for an additional 20 hours. The parchment was then depulped and washed before drying on raised beds for 20 to 25 days.
Cesar told us he had had to overcome many different challenges over the years. He began by mentioning struggles with the basics of managing and maintaining his plots. Over the years he has had to learn to manage pests and diseases as well as optimise his yield on the farm. He believes that his plants are also changing their patterns as a result of climate change which remains a continual challenge.
A light-bodied cup with a tea-like quality and soft citrus acidity, reminiscent of some of our favourite Ethiopian profiles.
Like many coffee producers, Cesar Augusto Pedroza was introduced to coffee through family heritage and local tradition. For Cesar, his work at Finca La Camelia allows him to connect with nature and achieve long-term productivity and health. He is deeply committed to creating and enforcing good practices during sorting, processing, drying and storage.
This particular Gesha underwent a 20-hour dry fermentation with cherries in tact, before depulping them and fermenting for an additional 20 hours. The parchment was then depulped and washed before drying on raised beds for 20 to 25 days.
Cesar told us he had had to overcome many different challenges over the years. He began by mentioning struggles with the basics of managing and maintaining his plots. Over the years he has had to learn to manage pests and diseases as well as optimise his yield on the farm. He believes that his plants are also changing their patterns as a result of climate change which remains a continual challenge.