Colombia Jairo Lopez Chilled Anaerobic Natural Gesha
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Coffee: This wonderful chilled anaerobic natural gesha from Jairo Lopez, grown at 1700 msl at the farm La Esperanza in the Quindio region in Colombia, is so incredible good. A perfect example of process in full harmony with the gesha variety.
Taste description: Aroma of roses and exotic fruit. Notes of rose petals, peach, mango with an elegant and long finish.
Farm: La Esperanza
Region: Quindio, Colombia
Altitude: 1700 msl
Fermentation: 72 hour anaerobic fermentation in 14c h2o
Process: Natural greenhouse process
Story: This is one of those wonderful experiences when you find a truly wonderful expression of the ultimate combination of variety, terroir and of course the craft of growing, harvesting and processing the coffee to it’s fullest potential!
Jairo and his brothers (Edilberto, Jorge and Cesar) are producing coffee on the land that has been in the family for 50 years and this chilled anaerobic fermented and natural greenhouse processed gesha is just exquisite!
Here I’ll let Jairo and his family speak for themselves
”We are a family business developed by 4 brothers who were born in the mountains of Quindío, after our father migrated looking for business opportunities.
For more than 50 years in the coffee sector, we decided to reinvent our operations to adapt to the demands of a changing global economy, where the innovation and sophistication of our coffees could compete in the most demanding markets.
Our objective is to extend the varieties of our coffee portfolio, both in our cultivated varieties and in purchases from third parties, guaranteeing traceability and support in processing and respecting the environmental conditions of each crop.
Now we are exploring the cultivation of exotic varietals, such as Geisha, Java, Mocca, Bourbon and Castillo
The generational change is something very important in this family since Jairo and his brothers have followed the legacy that his father left them and now it is their children who are in charge.”