Colombia, Jonathan Gasca, Gesha
Jonathan Gasca, a young coffee farmer from Colombia, is determined to produce high-quality specialty coffee, despite his family's focus on quantity over quality. To achieve this, he follows a four-step process in producing his coffee beans.
The first step is manual collection of 90% mature grain. The coffee beans are then placed in a plastic bag for anaerobic fermentation in the shade for four days. This enhances their flavor and aroma. After this, the coffee beans are washed to remove impurities.
The final step is drying the coffee beans in the sun for 5-8 days, depending on the climate. The beans are moved four times a day to ensure that they are evenly dried. This process is crucial in preserving the quality of the coffee beans and ensuring that they are ready for roasting.
Despite the challenges, Jonathan is determined to continue with his family tradition and produce high-quality coffee that will gain worldwide recognition. This process requires careful attention to detail and a focus on quality over quantity, but Jonathan is willing to put in the effort to uphold his family's good name and produce coffee that he can be proud of.
Expect notes of chamomile, mirabelle and black tea.
|Notes||Chamomile, mirabelle, black tea|
To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l.