ONLINE STORE closed between 18-29.06 / Orders will be processed after 29.06

  • BEZPŁATNA DOSTAWA W POLSCE JUŻ OD 150 ZŁ
GO BACK
SHOP
Colombia Bella Alejandría Gesha Natural
Colombia Bella Alejandría Gesha Natural
Colombia Bella Alejandría Gesha Natural - Image 2
Colombia Bella Alejandría Gesha Natural - Image 3
Colombia Bella Alejandría Gesha Natural - Image 4

Colombia Bella Alejandría Gesha Natural

peach – strawberry – blackberry – subtle floral notes

89,00 zł

Coffee used at Polish Brewers Cup Championship 2025 by one and only Kuba Kalusinski <3 One of the greatest collaborations for competiotion be ever had!

One of the most elegant coffees we found this year. Very complex, sweet – great representaion of natural gesha from Colombia. During cupping we put <3 in our notes.

On business days, most parcels are shipped within 24 hours!

Category:

Additional information

Weight N/A
Dimensions N/A
Processing method

CM Natural
Packaging

120g
Brewing method

Pour over
Go back to products list

Product description

Odstęp
  • Country of origin:

Colombia

  • Region/farm/cooperative:

Bella Alejandría, Huila

  • Producer:

Wilder Lazo

  • Botanical species:

Gesha

  • Processing method:

Natural, CM with the addition of mucilage.

  • Cultivation height:

1900 -2100 masl

  • Harvest date:

2024

  • Brewing method:

Pour over

Check out also:

Ikona Kategorii Biały Kruk

,

COLOMBIA SUDAN RUME AMIGOS
lime – cherry – honey – sweet herbs

89,00 zł

/ 200g

Ikona Kategorii Biały Kruk

KENYA MAGUTA NATURAL NITROGEN OPAL
pineapple — raspberry — lychee — honey

145,00 zł

/ 200g

Ikona Kategorii Biały Kruk
Colombia Bella Alejandría Sidra Natural
blackberry – orange – caramel – plums

82,80 zł

/ 200g

SHOW MORE PRODUCTS

How does Aga brew this coffee?

Odstęp
Brewing method for this coffe
Odstęp
Ikona Metody parzenia Pour Over
Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Recipe:

Brewing method:

Conical brewer like v60 or origami with conical filter.

Coffee dose:

20g

Grind setting:

Slightly coarser than brown sugar crystals (comandante 25 clicks).

Water:

300g

Water temperature:

92°C

Preparation:

  1.  Prepare: vessel to which you will be brewing coffee  (can be server, jug or a mug)  , scale, paper filter, chosen brewer
  2. Grind 20g of coffee.
  3. Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better 
  4. Add coffee and gently distribute it evenly..
  5. Divide your water into 5 pour, 60g each. Pour every potion every 40sec. Start timer when you make first pour:

    time on timer

    amount of water to pour

    total water poured at the end of pour

    0:00

    60

    60

    0:40

    60

    120

    1:20

    60

    180

    2:00

    60

    240

    2:40

    60

    300

  6. When the water goes through coffee bed, remove brewer and enjoy the coffee.
Go back to products list

Sign up for my newsletter and get a free coffee brewing course!

I created a free course about alternative brewing methods. With the help of it you will transform your precious beans into something delicious.

The origin of this coffee

Odstęp

Producer

Wilder Lazo’s family is made up of a group of passionate coffee producers in San Adolfo (Huila). Throughout the years, they have faced many challenges to achieve their dreams. After a devastating fire, they left their farm, but because of their father’s determination, they came back to rebuild their crops and the entire farm. The whole family is involved in coffee production. Mom finds joy in gardening, while the kids specialize in different aspects of the business, from drying and processing to commercialization. They have transformed their farm into a platform for specialty coffee, offering exceptional and exquisite flavors and aromas.
Despite the hard times, they never gave up. Their dedication and passion have allowed them to provide a way of living and education for their children’s better future. Now, the entire family continues this legacy, ensuring Wilder Lazo’s coffee stands out among many discerning palates. Wilder Lazo’s history is a reminder of the importance of perseverance and hard work fueled by love. His farm is a charming place where they cultivate specialty coffee, resulting from an entire family’s effort and passion.

Variety

The Gesha coffee variety is highly esteemed and recognized in the world of specialty coffee. Originally from Ethiopia, it was brought to Panama in the 1930s. Gesha is known for its intense floral aroma, reminiscent of jasmine, as well as fruity notes like mango and citrus. It has a delicate, silky body and mild acidity.
Growing Gesha coffee requires specific climatic and soil conditions. It thrives in high altitudes, plenty of sunlight, and fertile, well-drained soils. Hence, it is often found in mountainous regions of Latin America such as Panama, Costa Rica, and Colombia.
Due to its uniqueness and limited availability, Gesha coffee is highly sought after by coffee enthusiasts and professionals alike. It is frequently used in barista competitions and earns acclaim in international coffee contests. Producers continuously experiment with various processing methods to fully extract Gesha’s exceptional flavor characteristics, leading to the creation of increasingly complex and intriguing flavor profiles.
Go back to products list

Processing

Odstęp

Process

This is how Wilder Lazo describes processing of this coffee:
1. Selection
Phase 1: Beans are selected with a Brix level above 25 degrees.
Phase 2: A floating process is used to discard dry and immature beans.
2. Fermentation
Phase 1: Beans are placed in sealed bags for 80 hours in cherry. During this period, mucilage
is released and collected in the bag’s lower part. After 80 hours, the beans are transferred to
tanks and submerged in their own mucilage.
Phase 2:
Beans are sealed in tanks without CO2 for 120 hours. The pH is controlled to not fall below 5.5,
and the temperature is maintained between 12-14°C.
3. Drying
Beans are dried in a marquesina (drying shed) for 20 to 30 days under shade to control the
amount of sunlight exposure. This slow drying process continues until the beans reach 10.5%
moisture content.
4. Stabilization
The dried beans are stabilized for 30 days, packed in GrainPro bags.

Customers opinion

Odstęp

Reviews

There are no reviews yet.

Be the first to review “Colombia Bella Alejandría Gesha Natural”

Delivery and returns

Odstęp

Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

.

17 pln

21 pln

.

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information
  • I do not accept returns from companies.
  • I do not accept returns sent on delivery.
  • Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

  • name, surname, address, e-mail address of the Buyer,
  • the date of conclusion of the Agreement constituting the basis for the complaint,
  • subject of the complaint, indicating the Buyer’s request,
  • any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.

Go back to products list
Skip to content