Ecuador Finca Cruz Loma Gesha

Ecuador Finca Cruz Loma Gesha

Region: San Jose De Minas, Pichincha 

Producer: Galo Morales

Varietal: Gesha

Process: Washed "cherry was hand-picked and selectively sorted for ripeness and consistency in the field; after depulping the cherry, the parchment was fermented in open tanks for 72 hours, washed clean with fresh water, and then moved to Cruz Loma’s solar dryer where it spent 18-25 days on raised screen beds. " 

Tasting notes: Canned peaches, cherry candy, Lime Zest

Roaster Notes: 

Drum - I started hot and fast with this coffee, keeping a ton of heat on it for as long as I could. I threw airflow higher a bit earlier than I normally would, in an effort to prevent scorching and reduce the amount of conduction happening after drying phase. The end result is beautifully clear, with sparkling acidity and tons of ripe fruit flavor. Recommended rest is 3-5 weeks. 

OTL - This is pretty insoluble, and landed quite a bit less overall development than the production roast of this coffee. Florals have a bit more nuance, there is more grain that will need to rest out, and the fruit flavors are slightly more withdrawn. If the first one sounded too process-y for you, this might be the one. 

Source: Royal Crown Jewels https://royalcoffee.com/product/3427097000039543036/