La Victoria (Colombia, Washed)
THE DETAILSCountry: Colombia
Producer: Artistóbulo Rayo
Varietal: Gesha
Process: Washed (36hr ferment)
Notes: Elderflower, mango, Earl Grey
Mood: Mesmerizing, magical, enchanting
Genre: Fantasy
Sold in whole-bean, 100g increments only (vacuum-seal and 50g/50g options available)
FULFILMENT POLICYWe roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday
ARISTÓBULO RAYO, FINCA LA VICTORIAHave you ever been to a bookstore where you’ve picked up a book to read the first few lines, only to find yourself an hour later having stayed to finish the first chapter? It’s a wonderful feeling, and possibly the closest thing that a reader can get to ‘love at first sight’. Well, cupping Aristóbulo’s Gesha for the first time was a very similar experience, where for a moment I forgot I needed to critically evaluate it for purchasing purposes and instead I slowly drank it, spoon by spoon.
Simply put, it’s delicious.
Building on an old family tradition, Aristóbulo has been growing coffee for 50 years. His 47ha farm, Finca La Victoria in Ortega, has a 10ha natural forest which he protects and only 8ha is dedicated to coffee production.
Cherries for this lot are picked every 20 days on the farm, with premiums paid to pickers who select only fully ripe cherries. Once collected the coffee cherries are immediately de-pulped in a large wood and tile tank, where they begin a 36-hour fermentation. After this, they're washed three times before being taken to the drying station on the roof of Aristóbulo’s home where they are dried using parabolic solar dryers.
In the cup we taste a tropical florality reminiscent of elderberry flowers, mango, and Earl Grey tea.
THE DETAILSCountry: Colombia
Producer: Artistóbulo Rayo
Varietal: Gesha
Process: Washed (36hr ferment)
Notes: Elderflower, mango, Earl Grey
Mood: Mesmerizing, magical, enchanting
Genre: Fantasy
Sold in whole-bean, 100g increments only (vacuum-seal and 50g/50g options available)
FULFILMENT POLICYWe roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday
ARISTÓBULO RAYO, FINCA LA VICTORIAHave you ever been to a bookstore where you’ve picked up a book to read the first few lines, only to find yourself an hour later having stayed to finish the first chapter? It’s a wonderful feeling, and possibly the closest thing that a reader can get to ‘love at first sight’. Well, cupping Aristóbulo’s Gesha for the first time was a very similar experience, where for a moment I forgot I needed to critically evaluate it for purchasing purposes and instead I slowly drank it, spoon by spoon.
Simply put, it’s delicious.
Building on an old family tradition, Aristóbulo has been growing coffee for 50 years. His 47ha farm, Finca La Victoria in Ortega, has a 10ha natural forest which he protects and only 8ha is dedicated to coffee production.
Cherries for this lot are picked every 20 days on the farm, with premiums paid to pickers who select only fully ripe cherries. Once collected the coffee cherries are immediately de-pulped in a large wood and tile tank, where they begin a 36-hour fermentation. After this, they're washed three times before being taken to the drying station on the roof of Aristóbulo’s home where they are dried using parabolic solar dryers.
In the cup we taste a tropical florality reminiscent of elderberry flowers, mango, and Earl Grey tea.
THE DETAILSCountry: Colombia
Producer: Artistóbulo Rayo
Varietal: Gesha
Process: Washed (36hr ferment)
Notes: Elderflower, mango, Earl Grey
Mood: Mesmerizing, magical, enchanting
Genre: Fantasy
Sold in whole-bean, 100g increments only (vacuum-seal and 50g/50g options available)
FULFILMENT POLICYWe roast on weekends. Orders placed Saturday - Friday will be shipped the following Monday
ARISTÓBULO RAYO, FINCA LA VICTORIAHave you ever been to a bookstore where you’ve picked up a book to read the first few lines, only to find yourself an hour later having stayed to finish the first chapter? It’s a wonderful feeling, and possibly the closest thing that a reader can get to ‘love at first sight’. Well, cupping Aristóbulo’s Gesha for the first time was a very similar experience, where for a moment I forgot I needed to critically evaluate it for purchasing purposes and instead I slowly drank it, spoon by spoon.
Simply put, it’s delicious.
Building on an old family tradition, Aristóbulo has been growing coffee for 50 years. His 47ha farm, Finca La Victoria in Ortega, has a 10ha natural forest which he protects and only 8ha is dedicated to coffee production.
Cherries for this lot are picked every 20 days on the farm, with premiums paid to pickers who select only fully ripe cherries. Once collected the coffee cherries are immediately de-pulped in a large wood and tile tank, where they begin a 36-hour fermentation. After this, they're washed three times before being taken to the drying station on the roof of Aristóbulo’s home where they are dried using parabolic solar dryers.
In the cup we taste a tropical florality reminiscent of elderberry flowers, mango, and Earl Grey tea.