Why "destroy" a delicate gesha with a heavy handed processing?

Why "destroy" a delicate gesha with a heavy handed processing?

Back in 2013 when I (Oskar) competed in the Swedish National Championship I based my routine on the discussion of if the producers should make naturals of the hyper exclusive coffee variety gesha!

Back then a natural gesha was something crazy and a no-go zone for many farmers and producers.

Why "destroy" a delicate gesha with a heavy handed processing? 🤨


I started the presentation by asking the judges to vote if I should serve the washed gesha or the natural processed one. This was perceived as quite controversial, but it paid off 💪🏻

The judges voted 4-1 for the washed gesha for the semi finals and the next day chose the natural processed gesha for the presentetion in the finals 🎉


It all tasted good, and I won the Swedish National Championship, something that I'm extremely honored and proud of 🥇


The coffees that I used in my routine was a washed Cerro Azul from Café Granja La Esperanza in Colombia 🇨🇴and the natural gesha was Perci Red produced by Ninety Plus Coffee in Panama 🇵🇦


Today almost 10 years later - we are thrilled to be able to send all you subscribers, ambassador and Team Standout Coffee family the best of both worlds!

An amazingly clean and transparent natural processed Cerro Azul gesha from Café Grajna La Esperanza 🤟🏻☕️🏆



Click here to read more about the coffee!

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