Sebastian Gomez Natural Lactic Gesha (Colombia)

This coffee was cultivated by Sebastian Gomez at the farm, La Divisa. After undergoing a dry aerobic fermentation of 24 hours, the coffee was then stored in Grainpro bags for 90 hours, maintaining a temperature below 22ºC. During this process, bacteria feed on the carbohydrates and sugars present in the mucilage, resulting in a higher concentration of lactic acid. Subsequently, the coffee was placed on raised beds until it reached a moisture content of 11%.

This particular microlot consists entirely of Gesha, a renowned varietal. Gesha was initially discovered in Abyssinia, Ethiopia, in 1931. It was first planted in Panama in 1963 and later introduced to Colombia in 2005. 

Product Info 

120g

Region: Circasia, Quindio, Colombia

Variety: Gesha

Processing: Natural Lactic

Altitude: 1,700 - 1,800 M.A.S.L

Roast Profile

Filter

This coffee is roasted for filter; and is recommended for brewing using the V60, Kalita, Mugen or other drip / immersion coffee makers.