This week, we are excited to announce 2 lots from the prestigious Copa De Oro competition, held in Garzon, Colombia, by Osito Coffee and their producing partners. After seeing prices of the Best of Panama competition break even more records this past year and being largely unimpressed by the quality vs price ratio, we are happy to report that everything we tried from Copa De Oro neatly cleared most Panama gesha we've had in recent years. Colombia is our favorite origin to source from year over year, with Colombian Gesha holding a special place in our hearts. These 2 lots survived 4 back to back days of blind cupping and consistently scored very highly through each stage of the competition. Both from the Western Division(La Plata,) Emiliano Lame's washed Gesha placed #2, and Yilver Pajoy's washed Gesha placed #5. 

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Emiliano Lame Gesha Washed, Copa De Oro #2:

In La Ezperanza, La Plata, Emiliano's Finca El Holguin sits at 1,880masl with just 4 hectares of his land dedicated to growing specialty coffee. Besides Gesha, Emiliano has also planted Caturra and Colombia varietals, as well as beans and tomatoes that they sell locally. This second place winning Gesha lot was floated and sorted before being placed underwater for a 36 hour held in cherry step, then fully depulped and washed for an additional 40 hours. It was then rinsed twice and placed on raised beds inside of a greenhouse to dry slowly and evenly for 12-15 days. In the cup, we find a lively candied lemon peel note alongside a sweet matcha flavor, combining together to taste like a matcha lemonade. As the cup cools, loud florals like elderflower, lylac, and jasmine start popping off. The finish settles into ruby red grapefruit and white tea on the last few sips. 

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Yilver Pajoy Gesha Washed, Copa De Oro #5:

In Alto Cañada, La Plata, sits Finca El Arrayan at 1860masl where Yilver Pajoy has been growing coffee for the last 14 years. Finca El Arrayan is currently home to over 2,500 coffee plants, with Caturra, Chiroso, and Gesha varietals spread throughout. His cousins Didier and Yesid Pajoy also work with Osito, and this is the first year that all 3 of them have placed together in the Copa De Oro competition. This beautiful Gesha microlot was fermented for 36 hours in cherry before being depulped and washed for another 36 hours, then dried on raised beds in a greenhouse for 18 days. In the cup, we find loud and sweet citrus right up front, with tons of tropical fruit behind it. Pineapple and starfruit mingle with pink and purple flowers while hot, and jasmine and bergamot tones rise to the surface as the cup cools. Pomelo and Taiwanese Oolong tea notes linger sweetly on the finish.