Colombia Arrayan - washed gesha

Henry Bonilla inherited El Arrayan after the passing of his father. Since a young age, he had been actively involved in the farm’s daily coffee work, which made taking over a smooth transition. Although El Arrayan had been a traditional farm, Henry pushed further by cultivating exotic varieties such as Gesha and by implementing modern processing techniques like anaerobic fermentations with traditional varieties such as Castillo. 

Selection & Preparation

1. Manual selection of ripe Gesha cherries

2. Submerged in water to remove floaters

3. Oxidation in cherry for 2 days (in bags)Fermentation & Depulping

4. Depulped dry to retain mucilage for second fermentation

5. Fermentation in tanks for 2 days

6. Light wash in fresh water for 10–15 minutes

7. Drying in a controlled room for 8 days until reaching 11% humidity

This coffee was selected during the Ljubljana coffee festival few weeks ago. It really stood out on the cupping table in my opinion. One of the most clean geshas i have tried in the last year. Super floral and vibrant on one hand and sweet on the other. I would drink this everyday. Cannot recommend this lot enough for filter.