Coffee Description: Gesha & Bourbon

Overview

• Farm: Hoyo Frío, Curití, Santander, Colombia
• Varietals: Yellow Bourbon, Gesha
• Process: Washed
• Altitude: 2000 meters above sea level
• Pack Size: 250g
• Producer: Felix Torres

Farming and Processing

Hoyo Frío is situated about 40 minutes from San Gil, encompassing a total area of 54.5 hectares following a recent expansion of 43 hectares. The farm’s unique altitude of around 2,000 meters influences the coffee's flavor profile significantly.

Harvesting and Fermentation

1. Cherry Selection: Ripe Gesha cherries are meticulously picked and floated to eliminate any impurities.
2. Oxidation: The cherries undergo 24 hours of oxidation.
3. Pulping: Cherries are pulped to prepare for fermentation.
4. Fermentation:

   • Ferments for up to 36 hours to maintain the distinctive Gesha character in the cup.
   • Yellow Bourbon is processed similarly to ensure that the blend remains balanced and the flavor profile consistent.
   • Felix uses Fermentis T50 yeasts during co-fermentation with crushed cherries over 48 hours, enhancing the flavor with notes of lemongrass and citronella.
5. Drying: Finally, the coffee is rinsed twice and dried for 8 to 10 days to preserve its quality.

Flavor Profile

The combination of processes and high altitude results in a nuanced flavor profile, highlighted by the floral and citrus notes characteristic of both the Yellow Bourbon and Gesha varieties.

The meticulous care in processing ensures a clean and vibrant cup.