Peru Gesha

experimental natural anaerobic slow dry

$40.00

A very limited and one of a kind coffee, and we are the only ones in the US to have this specific lot! This coffee has beautiful floral and delicate characteristics of a Gesha, but the experimental process gives it this juicy punch of grapes and berries at the first sips. The aroma reminded me of grape cola, and the first taste reminded me of a grape jam and those raspberry cream chocolates. As it cools you’ll notice much of the silky texture and delicate floral notes come through. (light roast)

Stat Sheet

The coffee is a Natural Anaerobic Slow Dry coffee. Meaning that the coffee was fermented anaerobically (without oxygen) as the whole fruit for 48 hours. The producer, Don Andrés then proceeded to slow dry this coffee in his giant makeshift dehydrator. His region is terribly humid, granted it’s the Amazon jungle, so he built what we refer to as a “solar dryer”. His raised beds are closed hermetically with constant airflow to allow the coffee to be slowly controlled dry. This particular Gesha lot took 52 days of drying to be ready! This lot is a nano-lot with only about 80kg being exported from origin and we are thankful to be the only ones in the country with it!

Stat Sheet

Stat Sheet

Stat Sheet

Region
Camporredondo, Peru

Producer
Santa Teresa

Varieties
Gesha

Process
Anaerobic Slow Dry Natural (52 days)

The coffee is a Natural Anaerobic Slow Dry coffee. Meaning that the coffee was fermented anaerobically (without oxygen) as the whole fruit for 48 hours. The producer, Don Andrés then proceeded to slow dry this coffee in his giant makeshift dehydrator. His region is terribly humid, granted it’s the Amazon jungle, so he built what we refer to as a “solar dryer”. His raised beds are closed hermetically with constant airflow to allow the coffee to be slowly controlled dry. This particular Gesha lot took 52 days of drying to be ready! This lot is a nano-lot with only about 80kg being exported from origin and we are thankful to be the only ones in the country with it!

The coffee is a Natural Anaerobic Slow Dry coffee. Meaning that the coffee was fermented anaerobically (without oxygen) as the whole fruit for 48 hours. The producer, Don Andrés then proceeded to slow dry this coffee in his giant makeshift dehydrator. His region is terribly humid, granted it’s the Amazon jungle, so he built what we refer to as a “solar dryer”. His raised beds are closed hermetically with constant airflow to allow the coffee to be slowly controlled dry. This particular Gesha lot took 52 days of drying to be ready! This lot is a nano-lot with only about 80kg being exported from origin and we are thankful to be the only ones in the country with it!

The coffee is a Natural Anaerobic Slow Dry coffee. Meaning that the coffee was fermented anaerobically (without oxygen) as the whole fruit for 48 hours. The producer, Don Andrés then proceeded to slow dry this coffee in his giant makeshift dehydrator. His region is terribly humid, granted it’s the Amazon jungle, so he built what we refer to as a “solar dryer”. His raised beds are closed hermetically with constant airflow to allow the coffee to be slowly controlled dry. This particular Gesha lot took 52 days of drying to be ready! This lot is a nano-lot with only about 80kg being exported from origin and we are thankful to be the only ones in the country with it!