Passionfruit, Jasmine
Lot 244. Gesha. Washed Hybrid Experimental.
This lot was a standout from the samples that Paul and Kevin Doyle were kind enough to send us but there was only a tiny amount available and we bought it all that was available. This 100% Gesha lot is from their Marsella farm in Risaralda, Colombia, a region that offers a temperate climate, rich volcanic soils and ample rainfall.
Harvested November 24th 2025.
This coffee went through a double phase fermentation in sealed tanks filled with carbon dioxide during both stages. First in whole cherry. After phase one, cherries are removed, pulped without water to retain mucilage. Parchment coffee is returned to the same tank and mosto (juices) from original cherry fermentation is added. For this experiment they added an additional amount of mosto from a two prior harvests and fermentation, more than they typically add to cover and saturate all parchment. Fermentation continued for an additional two days approximately until the desired PH was reached.
Coffee was lightly washed and placed on raised beds under dark shade cloth to slow dry. Drying took 3 weeks.
In the cup: Lavender, Lemongrass, Jasmine and Sugar Cane.
We have roast dates set up for this lot. If you order other coffees, in addition to this one, your entire order will be roasted and shipped on the chosen roast date.
Passionfruit, Jasmine
Lot 244. Gesha. Washed Hybrid Experimental.
This lot was a standout from the samples that Paul and Kevin Doyle were kind enough to send us but there was only a tiny amount available and we bought it all that was available. This 100% Gesha lot is from their Marsella farm in Risaralda, Colombia, a region that offers a temperate climate, rich volcanic soils and ample rainfall.
Harvested November 24th 2025.
This coffee went through a double phase fermentation in sealed tanks filled with carbon dioxide during both stages. First in whole cherry. After phase one, cherries are removed, pulped without water to retain mucilage. Parchment coffee is returned to the same tank and mosto (juices) from original cherry fermentation is added. For this experiment they added an additional amount of mosto from a two prior harvests and fermentation, more than they typically add to cover and saturate all parchment. Fermentation continued for an additional two days approximately until the desired PH was reached.
Coffee was lightly washed and placed on raised beds under dark shade cloth to slow dry. Drying took 3 weeks.
In the cup: Lavender, Lemongrass, Jasmine and Sugar Cane.
We have roast dates set up for this lot. If you order other coffees, in addition to this one, your entire order will be roasted and shipped on the chosen roast date.
