stereocoffeeroasters
Colombia - Finca La Villa Gesha - Frooty Loop
|
Region: |
Huila |
Altitude: |
1720 meters |
| Producer: |
Juan Darío Gómez
|
Process: |
Washed Fermented 24 hours fermented in cherry, 24 hours into mucilage juice |
|
Varietal: |
Gesha |
Notes: |
Floral, aromatic, ginger, bright, flowers,tea |
The farm is an inheritance from Juan's father. His father arrived for the first time in 1965. They bought that land and initially cultivated beans and coffee around 1970. At that time, the Indigenous communities did not allow coffee to be planted in the area, and it was very frowned upon, which is why those first Crops had to be planted hidden among the weeds; then, the federation began to carry out work, and coffee became popular in the area. It was in 2005 when, at the cooperative's initiative, they submitted a lot to a local contest and won it, receiving a substantial settlement, which gave them the first step to improving the processes and varieties of coffee on the farm. Today, it is a farm that produces 90% of its coffee, especially using different methods that are all carried out on the farm.
Juan Darío is the son of Don Bautista, who was the farm's first owner. From a very young age, he worked in agricultural work, helping harvest and clean crops, and he liked the coffee processes all his life. When he was 15 years old, he had the opportunity to pursue a technical degree in agricultural production at SENA, a work education school in Colombia. With that, he began to work with organic fertilizers focused on coffee production. In 2017, he finally began growing coffee and experimenting with different processes, so he learned how to cup and process coffee in Natural and washed processes with varying fermentation times.
The mature beans are collected, generally within 30 days of maturation, strictly selecting the mature beans, then the cherries are submerged in water, and the floating beans are removed. Afterward, they are fermented for 24 hours in cherries in steel tanks; then they are pulped by removing the mucilage with a machine; that mucilage is collected in gallons, that mucilage is fed with yeast, and is fermented in a bioreactor for 72 hours. Subsequently, the parchment coffee is placed in tanks where water at 30 degrees plus the wort prepared in the bioreactor is added and left in anaerobic submerged fermentation for 72 hours. It is rinsed slightly and put into the drying process in the marquesina for 15 days.