Colombia La Terraza Gesha Washed

Ecuador Finca Cruz Loma Gesha

Region: La Argentina, Huila

Producer: Wbeimer Lasso and Juliana Guevera

Varietal: Gesha

Process: Washed "Coffee cherries are depulped, fermented 36-48 hours, and dried – mostly in the shade – for 20-30 days. "

Tasting notes: Meyer Lemon, Lilac, berries

Roaster Notes: 

Drum - I started with a slightly soft approach on this coffee to prevent any surface or environmental temp burn, as it wasn't super dense. Rushed through maillard with as much heat as it could take, and dropped at a crisp 18 seconds of development time. This coffee lands in the "objectively underdeveloped" camp and though it tasted great fresh off roast, I probably wouldn't open this bag for at least 4 weeks. 

Source: Royal Crown Jewels https://royalcoffee.com/product/3427097000028138032/?srsltid=AfmBOoq0s1UHzNhju2RTsC88UVD0vOfmtHK9BSNrL-XC97RhOKf2DiYy