El Ubérrimo Gesha Espresso
The classic profile and silky body of an exceptional Colombian Gesha.
Operated by Francy Liceth Castillo in the Nariño Department of Colombia, “Ubérrimo” refers to the abundance of crops the farm produces, which is a project shared primarily between Francy, her parents and her five sisters.
Six years ago a new project to replant required perfect planning and execution, including seed selection, integrated warehouse management, instituting soil conservation practices according to terrain, and changing planting distances to encourage growth and development in the plants.
This washed lot was dry fermented for 72 hours before depulping, then fermented with honey for 70-96 hours in a biodigester. The fermented coffee is the fully washed and sun dried for 15-20 days.
The classic profile and silky body of an exceptional Colombian Gesha.
Operated by Francy Liceth Castillo in the Nariño Department of Colombia, “Ubérrimo” refers to the abundance of crops the farm produces, which is a project shared primarily between Francy, her parents and her five sisters.
Six years ago a new project to replant required perfect planning and execution, including seed selection, integrated warehouse management, instituting soil conservation practices according to terrain, and changing planting distances to encourage growth and development in the plants.
This washed lot was dry fermented for 72 hours before depulping, then fermented with honey for 70-96 hours in a biodigester. The fermented coffee is the fully washed and sun dried for 15-20 days.
