*NEW SPECIAL RELEASE* Colombia - Sebastian Gomez - Carbonic Gesha

STRAWBERRY, LIME, CARAMEL, BLUEBERRY, DARK CHOC

Anyone remember that ice process from Jairo Arcila a few years ago? The insane strawberry lot? This reminds me of a toned down version. When I cupped this I LOVED it, I quite literally drank the cupping bowl. It is an ‘intense’ profile, I get hit with a load of strawberry and chocolate (think roses strawberry), then lime, blueberry and caramel. Oh my word I am enjoying it.

What else? Well it’s a gesha that is quite exciting anyway, with an experimental process chucked on top. It’s also roasted by coffee heavyweight Sebastian Gomez, we’ve had a bunch of his stuff now, it’s not his first rodeo.

Roast wise it’s light/medium, with a process such as this the beans may appear a shade darker than you’d expect, but that’s a by product of the processing of the bean. I’d recommend these on filter, but with milk as a flat white, strawberry milkshake.

THE COFFEE ITSELF

This coffee was grown by Sebastian Gomez at the farm La Divisa . This lot was first aerobically fermented for 24 hours. Then the whole cherries were placed inside Grainpro bags for 50 hours maintaining a temperature below 22ºC and adding CO2. Finally, the whole cherries were placed on raised beds at a temperature below 35ºC until ideal moisture content was achieved.

This microlot is 100% Gesha. This varietal was first discovered in Abyssinia, Ethiopia in 1931. Gesha was planted in Panama for the first time in 1963 and in Colombia in 2005.