thermal shock orange gesha C-13

THERMAL SHOCK GESHA!

alt: 1600-1850 masl

variety: orange gesha

process: thermal shock + yeast inoculation 

region: huila, colombia

cup profile: blood orange - yuzu - hibiscus

We sourced this stunning irange gesha from the talented Luz Ángela Rojas, who left her fast-paced career to return home and rejuvenate her family's coffee farm. Her passion and dedication to coffee create beautiful results, and we're delighted to share five (and counting!) lots from her this year. You can read a bit more of her story below from our importing partners Mi Cafe:

The project is entirely family-run, and everyone involved is more motivated than ever to continue learning and taking their coffee to new horizons. Ángela, with her experience, dedication, and vision, has transformed the family legacy into a model of innovation within coffee farming, never losing sight of the essence of what it means to work the land and the coffee.

PROCESS

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 24 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The
coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Fermentation: For 62 hours at temperatures below 25°C with specific yeast.
7. Fermentation completion: After 62 hours, the coffee is washed at
temperatures of 5°C to seal the fermentation.
8. Drying: After the 62 hours of fermentation, the coffee goes into drying, which
is carried out for 76 hours at average temperatures of 40°C.
9. Stabilisation: This is done in grainpro-type bags

BREW GUIDE BELOW.

**IMPORTANT SHIPPING INFO**

PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.