First and last coffee of the season from Finca Gascon and it is still delicious. We had it shipped to our roastery early June because we brewed it alongside Felipe Contreras in Darcy’s Kaffe, Copenhagen, for the occasion of the WOC festival 2024. We kept 15 kilograms of it well preserved and release it now to finish the season. We never had so many coffees from Finca Gascon as this year and we are already looking forward to the next harvest! This Gesha is a hybrid washed and it goes through a double oxidization process, hence its name. The cherries are oxidized a first time on a fermentation pile for 48 hours, creating heat inside because of all the sugars oxidating. Then, to create a cleaner cup profile, the fermentation process is broken in two, meaning the cherries are depulped and oxidized for a second time, another 48 hours, after which they are washed and put to dry for 12 to 18 days.