Colombia Gesha - La Esperanza (Carbonic Maceration)

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Origin • Pijao, Quindo Colombia
Varietal • Gesha
Process • Carbonic Maceration
Roast • Light

Flavor Notes
Strawberry Sorbet, Raw Honey, Red wine, BlackBerry

Jairo Ivan Lopez has known coffee his whole life. His father worked for a coffee farm picking and harvesting the ripest cherries teaching his trade to his children. His work allowed him to later on purchase and plant his own coffee farms for his family to inherit. Jairo is a civil engineer by profession and implements his meticulous work ethic into his coffee farms and production stations guaranteeing a high level of precision and excellence. Jairo is directly involved and fully dedicated to specialty coffees; always pursuing ways to improve the quality of his beans. 

This Gesha varietal from “Finca La Esperanza” is an example of Jairo’s pursuit of excellence. He chose the process of Carbonic Maceration: a recently implemented wine-making technique where the ripe coffee cherries are picked and placed in tanks to be fermented in a carbon dioxide-rich environment. This exquisite process helps enhance and extend the fermentation which increases the sweetness and aroma experienced in the final product.