New Coffee Release: Colombia Gesha Cold-Washed

Among the Spanish Colonists of the late 1700’s were Jesuit priests who brought coffee to Colombia. The coffee plant was first grown in the north but spread throughout the rest of the country over the next century. It wasn’t until the 1800’s, after the country gained its independence, that Colombia began to export coffee to the United States for commercial use. Even then, it was only about 2,500 bags per year and most of the exported coffee came from a few large coffee producers. This continued to be the case as exportation grew. In 1927, several smaller coffee producers came together to form the Federación Nacional de Cafeteros de Colombia. This organization provides services and support to Colombian coffee producers, no matter the size of their farm or production. It has launched significant marketing campaigns that have boosted Colombia to the third largest coffee exporter in the world and helped make Colombian coffee as successful as it is today.

Throughout this history, Colombia has built deep traditions and knowledge within coffee
production. Historically known to use the washed processing method, in recent years the country has built a reputation for producing quality coffee using new and innovative processing methods. To this day, Colombia only grows Arabica coffee. This is due to the country’s ideal coffee-growing climate, which also plays a significant role in their success.
Colombia is a perfectly situated coffee-growing country with its high mountain peaks and its proximity to the equator. These create ideal growing conditions and allow the country to produce only Arabica coffee. However, this lack of diversity leaves many of the coffee varieties that grow there at risk for disease, such as coffee leaf rust. Previous outbreaks have had a significant impact on coffee production in Colombia. Colombia’s coffee-growing regions are nestled within the Andes mountains and full of many microclimates due to its varying mountain ranges and wet climate. As a result, these regions produce an incredible breadth of flavor profiles. The northern regions tend to produce sweeter, more full-bodied coffees while the central regions are where the easy-drinking, breakfast blend coffees come from. The coffees we bring to you today come
from further south in the Huila region. 

The Region of Huila sits between two Andes Mountain Ranges in the Magdelena River Valley.This has provided the area with a bountiful water source, varying microclimates, and nutrient-rich soil. The coffees that come from this region are often complex with fruity, sweet, and floral characteristics and intense aromas.

These coffees come from two farms, Monteblanco and La Loma, managed by Rodrigo Sanchez Valencia, a fourth-generation coffee producer and the discoverer of the Pink Bourbon variety. Sanchez has been at the forefront of innovation and leadership in Colombian coffee for decades. In 2013, he co-founded Aromas del Sur, a collection of coffee farms, focused on educating and training coffee producers on agricultural practices, business practices, and cup quality. The Aromas del Sur Dry Mill opened in 2019, allowing producers to bring their coffees to be processed using various processing methods. We are delighted to share three unique coffees from Rodrigo Sanchez, each a showcase of Sanchez’s incredible work.

The Gesha variety arrived at the Monteblanco farm in 2015 and has taken an extensive amount of care and time to thrive. Similarly to the Sidra, this Gesha is cold-washed and underwent 76 hours of cold fermentation in a cellar with temperatures ranging from 10 to 14 degrees Celsius . After which it is washed, the mucilage removed, and the coffee laid out to dry. The combination of this variety and processing method creates a coffee that electrifies the palette with a crisp, clean mouthfeel. It tingles the tastebuds with ginger and fresh mint, balanced with the sweetness of candied pecans and the juicy acidity of plums.