Gesha – Washed 180 Hour Double Fermentation: Yiver Vargas

Origin: Colombia
Region: Huila
Producer: Yiver Vargas
Process: Washed 180hr Double Fermentation
Altitude: 1700 meters
Varieties: Gesha

Yiver dedicated years to identify the ideal seeds of a Gesha with the desired genetics. The effort proved worthwhile, as evidenced by the unmistakable sensory profile that characterizes this Gesha.

Through extensive experimentation, Yiver found that a meticulously executed double fermentation in various stages enhances the coffee’s attributes. This method not only preserves the pleasing acidity and sought-after jasmine-rose notes but also intensifies the body and aftertaste, adding a layer of complexity to the coffee.

More than just creating an exceptional profile, the focus is on maintaining this quality consistently over the years. Yiver has demonstrated remarkable consistency across harvests. The overall profile boasts floral tones reminiscent of jasmine, citrus acidity akin to Meyer lemon, a delightful peach sweetness, smooth slightly tannic tea like body.

The detailed process involves a double fermentation method. The initial anaerobic fermentation occurs in cherry-filled bags for three days. Following this, the coffee is pulped without water and stored in hermetically sealed drums for four days. Subsequently, the excess mucilage is removed through careful washing, and the coffee is meticulously dried on African beds.