Luis Aníbal Calderón Natural Gesha Espresso
This naturally processed Gesha, cultivated at 1,500-1,600 MASL, is fresh and effervescent with a citrus and layered fruit profile.
Luis Anibal Calderon, a seasoned coffee farmer with over 40 years of experience, has produced this outstanding Gesha at Villa Betulia in Acevedo, Huila. The cherries for this coffee were carefully hand-picked to ensure only the ripest were selected. They underwent a 24-hour aerobic fermentation before being sealed in Grainpro bags for an extended 200-hour fermentation period. Finally, the cherries were sun-dried on raised beds to achieve the perfect moisture content. This process results in a cup with pronounced fruit notes, and subtle florals.
Grown in volcanic ash soil at elevations of 1,500-1,600 MASL, with temperatures ranging from 18-24°C and annual rainfall of 1,700-2,000mm, this Gesha demonstrates the high standards of Colombian specialty coffee.
This naturally processed Gesha, cultivated at 1,500-1,600 MASL, is fresh and effervescent with a citrus and layered fruit profile.
Luis Anibal Calderon, a seasoned coffee farmer with over 40 years of experience, has produced this outstanding Gesha at Villa Betulia in Acevedo, Huila. The cherries for this coffee were carefully hand-picked to ensure only the ripest were selected. They underwent a 24-hour aerobic fermentation before being sealed in Grainpro bags for an extended 200-hour fermentation period. Finally, the cherries were sun-dried on raised beds to achieve the perfect moisture content. This process results in a cup with pronounced fruit notes, and subtle florals.
Grown in volcanic ash soil at elevations of 1,500-1,600 MASL, with temperatures ranging from 18-24°C and annual rainfall of 1,700-2,000mm, this Gesha demonstrates the high standards of Colombian specialty coffee.
