Origin
Ibagué, Tolima
Altitude
1800 MASL
Process
Anaerobic Natural
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Archive: Colombia Milton Monroy Gesha Rose Garden
Lemon Zest & Rainbow Sherbet
The Deets
Bright and fruity natural Gesha from Milton Monroy!
This coffee comes from Milton Monroy and his farm, San Pedro, in Ibagué, Tolima, in Colombia. The team hand-picks the ripest coffee cherries. The cherries are then rinsed, sorted, and fermented anaerobically for 84 hours in 60kg tanks. The tanks are shaken every 12 hours to ensure an even distribution of flavors. The cherries are placed in mechanical dryers for 6 to 8 hours, where centrifuging helps remove moisture, before being placed on canopies to dry in the sun to a moisture content of 11%. The coffee is then stabilized in a dark room for 5 days. The beans are then stored in GrainPro bags for 45 days to ensure consistency and preserve freshness before milling. The result is an elegant, complex, and super-chuggable cup with flavors that remind us of lemon zest, strawberry, violet, papaya, and rainbow sherbet.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
