Colombia El Placer Gesha White Honey

5 in stock

Weight	N/A
Dimensions	N/A
Processing method	Natural EF2
Packaging	120g
Brewing method	Pour over

Product description

Colombia

Quindio

Sebastian Ramirez

Gesha

white honey

1750 m. above sea level

2023/24

Pour over

The origin of this coffee

Producer

The “El Placer” Farms Project is led by Sebastian Ramirez, a fourth-generation coffee producer. With over 14 years of experience managing his family’s farm and working closely with coffee, Sebastian has successfully developed his project in Quindio and Huila.

Through innovative post-harvest coffee processing and standardized methods, the project ensures consistency in their coffee, thereby guaranteeing quality for their clients. Utilizing yeasts and lactic bacteria cultivated by their fermentation team results in unique coffee profiles: rich aroma, distinct fragrance, balanced acidity, and body. They cultivate a range of exotic coffee varieties including Sidra, Gesha, Pink Bourbon, Yellow Bourbon, Red Bourbon, SL-28, Wush Wush, and Laurina.

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.

Processing

Process

This is how Sebastian Ramirez describes processing of this coffee:

1. Harvesting and Sorting
We start by harvesting and sorting the cherries, with 95% being fully ripe and 5% semi-ripe.

2. Fermentation
Phase 1: The cherries undergo anaerobic fermentation in 200-liter tanks for 48 hours at a
constant temperature of 18°C, with CO2 injection.
Phase 2: The cherries are pulped and undergo 48 hours of dry fermentation. This is followed
by 48 hours submerged in water with an oxygen pump.

3. Drying Phase
First Phase: The coffee is dried in a canopy at 40°C and 25% humidity for approximately 20
days.
Second Phase: Additional drying in a parabolic dryer for about 5 days, all slow and
controlled with shade cloth.

4. Packaging and Stabilization
The coffee is packaged in Grain-Pro bags and stabilized for 15 days.

How does Aga brew this coffee?

Brewing method for this coffe

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:

Prepare: vessel to which you will be brewing coffee (can be server, jug or a mug) , scale, paper filter, chosen brewer
Grind 20g of coffee.
Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better
Add coffee and gently distribute it evenly..
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
When the water goes through coffee bed, remove brewer and enjoy the coffee.

Customers opinion

Delivery and returns

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.