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Colombia Yoiner Mosquera Gesha Anaerobic Natural
Colombia Yoiner Mosquera Gesha Anaerobic Natural
Regular price
$23.00 USD
Regular price
Sale price
$23.00 USD
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Region: Palestina, Huila, Colombia
Producer: Yoiner Mosquera, exported by LaREB
Varietal: Gesha
Process: Anaerobic Natural: Overripe picking, followed by a short 12hr open-air drying in cherry, then a 60 hour anaerobic phase in a sealed container. After this, the cherries were taken to a greenhouse with raised beds to dry for 20 days as a natural.
Tasting notes: Strawberry jam, meyer lemon, earl grey
Producer info and cup notes:
Yoiner's family farm is entrenched in a deep history and lore, having originally been founded by his grandfather in 1949 upon fleeing political violence in his hometown. Yoiner's grandfather ultimately settled in Palestina and took advantage of a farming incentive program, offering financing for productive plots for 5 years of settling. Being a third-generation descendant of coffee farmers in Huila, Yoiner was no stranger to the cultivation of coffee growing up. However, his career path ended up going a bit differently than most. He became an accountant at Banco Agrario, managing finance grants to smallholder producers. Yoiner eventually grew tired of participating in the injustice of loan program, watching smallholder producer become pigeonholed into growing high-yield, low-quality varietals that set them up for a meager living at best. When his father passed away, he inherited his family's farm and began to takeover production, introducing intense fermentation protocols and selling cherries to the highest bidder. Chasing these types of clients can offer a great initial payment, but often carries long term financial risk as relationships aren't developed with any real level of trust or consistency. After taking a big hit when a buyer wallked out of a large deal at the last second, forcing him to sell cherry at a loss, Yoiner began to look for other more sustainable options. When LaREB approached him, their transparency and trust-focused business model really appealed to him. The folks at LaREB also encouraged him to produce cleaner fermentations and move away from the aggressively fermented approach he had previously been taking, and this has paid dividends in cup quality, with carefully controlled extended washed processing for his pink bourbon, and often clean washed processing for his gesha.
That brings us to this latest fermentation expiriment, a naturally processed gesha with minimal intervention, carefully monitored drying and a resulting cup profile reminiscent of classic Ethiopian naturals. This process began with overripe picking, followed by a short 12hr open-air drying in cherry, then a 60 hour anaerobic phase in a sealed container. After this, the cherries were taken to a greenhouse with raised beds to dry for 20 days. In the cup we find a beautifully layered strawberry and raspberry duo, with meyer lemon citric acidity zipping through the middle. As it cools, earl grey tea florals and body become prominent, with an abundance of floral character and a zingy lime finish.
Source: LaREB
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