This week, we have a limited release of the 3 sub coffees. These will go pretty quick but if you miss them, rest assured we have 3 more coffees from PROCAAL in Nariño coming very soon.

Colombia Carlos Estrella Gesha Washed:
Carlos Estrella is a 3rd generation coffee farmer who has been involved in helping out since he was a child. As he became an adult and started taking over some of the farm operations, he began experimenting with new varietals and processing, eventually becoming one of the pioneers for quality in Nariño. La Estrella sits at 2,000masl and is split into 3 separate plots across 8 hectares: La Jacoba, El Mirador, and El Rancho. These subdivisions allow for greater control of each specific microclimate, with different varietals planted in each one. This Gesha microlot comes from La Jacoba where it grows next to the pink bourbon trees. Upon reaching peak ripeness, cherries were picked and immediately placed in sealed barrels to go a very short and cool anaerobic fermentation in cherry, after 10 hours they are then removed and washed twice to remove all mucilage before being moved to solar dryers for 20 days. The cup here provides exactly what we love from Colombian Gesha: elegant florals interlaced with juicy acidity and great texture. While hot, we find very ripe fruit notes with a lactic acidity like peach ice cream, which then cools into a nice twist of jasmine green tea and meyer lemon.

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Colombia Jeisson Burbano Gesha Washed:

Jeisson Burbano is a second generation producer who was inspired by his wife's love and passion for coffee to take over the family tradition. Jeisson has now been growing coffee for over 8 years at Finca Costa Rica in the village of Buenos Aires in Nariño. The farm sits at 1,930masl and maintains relatively cool temperatures during the growing season, allowing for very dense beans that mature slowly. Jeisson's farm operations are highly organized, with scheduled brush cutting and fertilization happening at regular intervals, as well as maintaining various sustainability certifications like the Rain Forest Alliance cert. We received processing info for this coffee pretty late, and at the first few brews, we had assumed this was classic washed with a very short fermentation time. This is testament to the skill and care involved here, as it was revealed this Gesha underwent 72 hours of in cherry anaerobic fermentation before being depulped, then fermented for a further 72 hours anaerobic underwater. After being washed clean, the coffee was dried in solar dryers for 15 days. The cup starts out with a very unique note of honeydew melon, a green/orange ripe melon sweetness with bright berry undertones, reminiscent of frozen mixed berries. As the cup reaches room temperature, florals begin to dominate the cup with jasmine and bergamot reaching a peak on the last few sips.

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Colombia Marlon Bolaños Gesha Natural:

Marlon Bolaños's project "The Three Coffee Farmers" produces some of the highest quality we have ever seen from Huila. Despite growing up in a coffee producing family, it wasn't until the age of 17 that Marlon took an interest in it, signing himself up for a Barista education course at SENA where he learned brewing, green coffee grading, and sensory analysis. Upon returning from that course, Marlon began planting differentiated varietals like pink bourbon, gesha, and chiroso while experimenting with new fermentation techniques on each subsequent harvest. Flash forward to today, and the farm is now owned by Marlon and his 2 brothers, Pedro and Hemerson. Marlon is responsible for quality control, fermentation protocols, sampling and part of the logistics operations. Marlon has also competed and won in several barista and brewing competitions over the last several years, taking spring water from his family's farm for brewing. It's especially suited for coffee due to the natural trace mineral composition, and now coveted by peers after earning the name "Champion's Water." Marlon's Natural Gesha brings a familiar intensity that we've come to expect with his coffees, this time bringing tons of overripe jammy strawberry, syrupy grenadine and cools into some nice hibiscus tones.