Barocco Limited Edition: Colombia Gesha
This lot comes from La Palma y El Tucan's (LPET) prestigious Estate & Varietals program. What that means, is LPET has grown and cultivated this Gesha right on their highly coveted 16 hectare farm.
The coffee trees at LPET are surrounded by a vast eco-system of plant life growing in harmony. The concept here was designed by LPET founder, Felipe Sardi, after he pursued his Masters in Permaculture. He theorized that he could remove many of the coffee trees, rotate in other crops that would fix elements in the soil and still have a comparable size of harvest. He's been successful in his endeavor and drastically changed the landscape within Cundinamarca by sharing this program through the unbelievable Neighbours & Crops project.
LPET has a team they call the Elite Picker Squad which is constantly monitoring the progress of the coffee plants. They're focused on pruning, fertilizing, applying compost that's made organically at LPET and harvesting the cherry.
The cherry is then taken to the state-of-the-art processing facility where in this case it's undergone a 96 hour whole cherry anaerobic fermentation in dark plastic tanks prior to being dried in a controlled and prolonged manner.
This is one of the most sustainable and impressive models we've seen to date in the coffee industry.
Harvest date: May 2020
Fermentation: 96 hours anaerobic whole cherry fermentation in dark plastic tanks
Drying time: 17 days in raised beds followed by 24 hours in mechanical silo
Drying temperature: 32 °C Max. - 16 °C Min.
Region: Zipacon, Cundinamarca, Colombia
Farm: La Palma y El Tucan
Rainfall: 1300 mm/year
Tasting Notes: Peanut butter, Raspberry Jam, Cantaloupe, Chardonnay, Smooth long finish.
Recommended Pour Over Brewing Recipe:
15g coffee beans
94 degrees Celsius water temperature
Bloom for 30 seconds
Pulse pour water at 85g intervals x 3