Rogelio Espinosa • Gesha • Colombia

kr203.00 Sale Save
Rogelio Espinosa • Gesha • Colombia
Rogelio Espinosa • Gesha • Colombia
Rogelio Espinosa • Gesha • Colombia
Rogelio Espinosa • Gesha • Colombia

Rogelio Espinosa • Gesha • Colombia

kr203.00 Sale Save
Bag 250g

At Finca La Bonita, producer-couple Rogelio and Leidy Johanna Espinosa cultivate Java and Gesha coffee trees. Ever since they bought the farm, they've been interested in growing and processing coffee of high quality. They instruct pickers to pick only the ripest cherries, and during initial sorting the cherries are meticulusly picked to ensure that there are no underripe over overripe cherries. The coffee is then processed on the farm to ensure consistency and raked frequently to ensure even drying.

The Gesha variety originates from the Gori Gesha forest in Ethiopia and was exported to South America in the 60s. It was first distributed under the name T2722 and marketed for its resistance to Coffee Lead Rust. It didn't catch on because of its brittle branches. It wasn't until 2005 when a gesha won "Best of Panama" and set a new record for green coffee price that people understood the true potential of this delicate variety. It's now one of the most sought-after and expensive coffees in the world, setting new price records every year. It's known for its delicate florals, stone fruit and tropical fruit notes.

Nectarine, Chardonnay, Jasmine


Region: Algeciras, Huila, Colombia

Cultivar: Gesha

Altitude: 1400 masl

Process: Extended Natural

Cupping score:

#1 Clean your brewing equipment!

#2 Use a scale or something to measure with!

#3 Use a burr grinder and follow a brewing recipe for more consistent results.


Suggested brewing recipe:

This is a fruity and floral coffee. Best with a fast brewing method like V60 or Aeropress.

• 16g of medium ground coffee for 230g of 92 degree water
• 30g bloom for 30 seconds
• First pour up to 100g
• Second pour up to 160g
• Third pour up to 230g
• With aeropress pour up to 230g after bloom