Colombia Diego Agudelo Gesha Washed

Region: Casabianca, Tolima, Colombia

Producer: Diego Agudelo, exported by LaREB

Varietal: Gesha 

Process: Washed: This lot underwent 24hrs in-cherry fermentation underwater in sealed containers before being fully depulped, then undergoing another 48hrs in water before being dried on raised beds

Tasting notes: Candied orange, sugarcane, lemon peel expression 

Producer info and cup notes: 

LaREB & CDNT:
LaREB(La Real Expedición Botánica,) is a collective of coffee producers and professionals united by a common goal: pursuing quality and consistency on the producing side while building long term partnerships with discerning roasters who will do those coffees justice in the final product for the consumer side. Everyone we have been in contact with at LaREB shows a clear passion and love for the craft of specialty coffee and it's made clear, both in the quality of green, and in the quality of their roasted coffee. LaREB partners closely with CDNT(Caficultores Diferenciados del Norte del Tolima,) a producer-led association in Casabiana, Tolima that allows smallholder farmers in the surrounding area to pool resources and export coffees on their own terms, differentiated from the commodity market at higher premiums and with much better transparency. CDNT puts a ton of effort into uplifting the quality of its members' coffee by distributing seedlings of different varietals as well as offering expert knowledge on growing, processing and drying. 
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Colombia Diego Agudelo Geshas:
Diego Agudelo works as the general manager of CDNT, and has his own farm in Casabianca, Tolima. Renowned in his local community, it's his job to uphold and maintain CDNT's excellent standard of quality while providing long lasting opportunities for success to its members. This commitment to quality and community shines in these 2 excellent Gesha lots, with the seedlings coming from CDNT's own plant nursery. Both grown at 1,650masl, each coffee only differs very slightly its processing method, washed vs honey. 

Washed: This lot underwent 24hrs in-cherry fermentation underwater in sealed containers before being fully depulped, then undergoing another 48hrs in water before being dried on raised beds. The cup opens right up to a candied orange/marmalade acidity, followed by a very punchy jasmine note as it cools. A lot more complexity to the citrus here compared to the louder honey, with the cup slowly evolving to Ruby grapefruit, Meyer lemon oil, and a sugarcane sweetness. Bergamot and jasmine take over the cup in the final sips, with an "oops all florals" send off.