Colombia Pitalito Macerated Honey Gesha
Pre-Order Now Roast on Monday June 27th.
Part of the unique, special and experimental coffee line up.
This is one of the first two coffees being released in limited quantities. Only about 25 bags of each.
This geisha is a fun coffee to start with. I purchased this coffee through Royal Coffee Importers Crown Jewel program. I have several Colombian coffees from this region right now and I have been very happy with the quality of coffee that is coming out of there. This coffee is complex and changes in pleasant ways as it cools. Take time to enjoy this coffee all the way to the last sip.
This is a semi-experimental “macerated” honey Gesha coffee from Pitalito in Huila, Colombia, produced by a small group of growers organized around Terra Coffee SAS.
The flavor profile is complex and true to character with floral notes leaning towards orange blossoms, strong stone fruit peachiness, a pink lemonade-like acidity, and a sweet spice and pipe tobacco resolution.
Taste Analysis by Sandra Loofbourow
Here is Gesha that lives up to its name, paired with a processing style that does nothing but enhance the flavor profile. In the cup look for an infinity of tasting notes, from delicate sweetness like lychee and orange blossom to punchy notes like intense raspberry and Maraschino cherries. Sweetness lives in the realms of peach, apricot, and ripe plum, and acidity goes from pink lemonade to orange zest to tropical fruits. All of this is elegantly balanced by notes of baking spices like warm nutmeg and cinnamon graham crackers, and even a hint of fresh sweet tobacco – one of my favorite base notes. This coffee tastes just as delicious on pour over as on espresso, as on the cupping table. However you decide to prepare it, it’s going to taste damn good.
Source Analysis by Chris Kornman
Pitalito is a district in southern Huila, and one of the leading producers of coffee in the entire country of Colombia. (Also worth noting, Amanda Amato, the trader who sourced this lot, tells me there’s a restaurant in Pitalito municipality called Pizza-lito)
Within its bounds — the district, not the pizza place — 25 small producers have joined forces with Terra Coffee SAS, a producer-run business which has been with coffee growers in southern Colombia to find and create some of the most exciting new qualities we’ve seen in recent years.
We’ve released several of their recent arrivals as Crown Jewels, including mixed fermentations, Pacamaras, and Pink Bourbons… but this is the first Gesha cultivar we’re including on the Crown Jewel menu from the group.
In addition to traceability, one of Terra’s specialties is homogenizing specific, innovative processing methods across a number of different farms. In this case, 25 Gesha-growing farmers processed their harvests in identical ways: after the cherries were picked, they were depulped and then briefly macerated (or fermented) for about 12 hours. After this, the lightly fermented mucilage-covered parchment was taken to dry on raised beds under parabolic shade for a long 20-25 day drying period.
A number of characteristics in this process are worth unpacking. The fermentation of honey process coffees is something we’re seeing more and more – a brief holding period where the coffee is allowed to macerate prior to drying enhances the fruitiness of the honey processing method without significantly altering the amount of pulp left on the parchment. Additionally, in high quality Colombian coffees, we also frequently see the parabolic drying as an important quality step: the shade provides protection from both seasonal rain and UV light, both of which can damage drying coffee, particularly when the drying takes as long as it has here.