Kolumbien White Honey Gesha

About This Coffee

About the coffee: Sebastian Ramirez is a fourth-generation coffee producer in Calarcá, Colombia. Six years ago, he took over the El Placer farm from his father - a difficult task, because although the region is famous for its coffees, it is not easy to make a living from coffee cultivation. However, with the focus on specialty coffee and its innovative fermentation processes, which give the coffees their own, characteristic variety of aromas, success was not long in coming. About processing: After harvesting, the cherries are anaerobically fermented in 200L barrels for 48 hours at a constant 18°C. This is followed by an initial drying phase (canopy drying) for approx. five days. The cherries are then further fermented in the water tank for 48 hours with the addition of oxygen (using a pump). Finally, a two-part final drying phase follows: first at 40°C and 25% humidity for approx. 20 days (marquee drying), then the parabolic drying for approx. five days until the coffee reaches its optimal moisture content.