Colombian Gesha (Anaerobic)

One of the most unique coffee's we've come across in a long time. Grown in the mountains of Colombia this Gesha varietal has been through an anaerobic process and co-fermented with Galaxy Hop infused mossto. 

What does all that mean? You get a coffee that pushes the limits of what can be done naturally. The tasting notes are Honey, Hops, Floral, Jasmine and Botanicals. 

The producer selectively picked this coffee from Gesha trees using a brix meter. After, the cherries soak underwater for roughly an hour. The first fermentation cycle takes 72 hours and is done with the bean still inside the cherry, in a sealed tank. The coffee is then pulped (the skin of the cherry removed) and set for secondary fermentation for 96 hours, co-fermented with the mossto. This mossto is infused with Galaxy Hops and is recirculated every twenty-four hours for a total of four days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days. 

This coffee is best enjoyed black. We recommend preparing with a pour over or French press, giving particular attention to water temps (~195-200f).  The ratio of coffee to water is dependent on personal preference, but we recommend a 1/15 (grams) ratio. If you prefer a more traditional dark roast type of coffee, this one probably isn't something you would enjoy. The co-fermentation process is considered controversial by some as it breaks the mold of traditional tasting notes of coffee. 

Coffee of this caliber is rare and meant for the most discerning coffee enthusiast. Each bag of Gesha ships in a custom wood box that has been distressed by hand and branded with the Juniper Mountain Coffee maker’s mark.