Light roast Colombian coffee, natural process, carbonic maceration. Grown by Jairo Ivan Lopez at La Estrella in Quindio, Colombia, this microlot is comprised of 100% Gesha varietal. This rare and highly sought after varietal was brought over from Ethiopia to Panama in 1963, and planted in Colombia in 2005. For this coffee the cherries are picked at peak ripeness, then hand sorted and exposed to a dry anaerobic fermentation (carbonic maceration) for 48 hours before they're sundried on raised beds.
Note: This coffee is whole-bean. We feel this is the best option to preserve freshness, flavor, and aroma. If you need your coffee ground, please choose a grind level option and we'll be happy to grind it accordingly.
Colombian Gesha - La Estrella Natural, Carbonic Maceration
Aromas of jasmine, strawberry jam, and chocolate. Notes of milk chocolate and orange candies first appear, followed by ripe peach, lemongrass, citrus oils, and jasmine.