Gesha Azul
€97,00 incl. VAT
Taste Profile
Strawberry milkshake, floral and orange.
Additional information
| Country | Colombia |
|---|---|
| Region | Herrrera, Tolima |
| Farmer | Newerly Gutierrez Falla |
| Variety | Gesha Blue |
| Altitude | 1.900 masl |
| Processing | Natural |
Gesha Azul
For five generations, the Gutierrez Falla family has been cultivating coffee, and Finca Monteverde stands as a testament to their dedication and expertise. The farm spans approximately 50 hectares and has been managed since 2010 by Newerley Gutierrez, a Q-Grader and quality assurance specialist. The family has continuously improved their fermentation techniques and diversified their processing methods to enhance the unique flavors of their coffee beans. Monteverde adheres to the standards of the Specialty Coffee Association (SCA), ensuring the high-quality production of specialty coffee.
Their commitment to sustainable production methods and quality has earned them an excellent reputation in the specialty coffee industry. The farm borders another family farm, Finca Las Florestales, operated by Newerley’s brother, Maximino Gutierrez. This close relationship allows for the sharing of resources and knowledge, contributing to the production of exceptional coffee year after year on both farms.
The coffee fermentation process begins with 24 hours of oxidation while the coffee cherries remain un-submerged and are kept in sacks or fiber bags at controlled temperatures. If the temperature exceeds 35°C, cold water baths are applied to the fermentation substrate to maintain optimal conditions.
After the oxidation phase, the cherries are transferred to plastic containers with airtight seals equipped with a valve system. This system allows gases to escape but prevents air from entering, creating an ideal environment for anaerobic fermentation. The cherries are submerged for 48 hours, during which microorganisms and yeasts native to the farm—collected from the pristine upper areas of Monteverde, especially from oak trees—are inoculated. This makes a total of 72 hours of fermentation.
The term “blue” is used to describe this process because the coffee beans develop a blue color during fermentation, indicating an optimal quality level.
Credit: PlotCoffee
Our coffee is treated with care
Meticulous Quality
We hope to provide our customers with the best and therefore pay close attention to all factors affecting the quality of our coffee. These include cultivar, growing altitude, climate, soil chemistry, harvesting and processing conditions, drying method, storage conditions, transportation, roasting conditions, grind size, brewing water and brewing recipes.
Highly Curated
Each one of our coffees is carefully selected by our roasting team. Before we buy in bulk, we go through many samples from different specialty coffee estates. Often times we are working with the most renowned coffee producers in the world.
Small Batch Roasting
All our coffee is roasted in our Roastery in Westbahnstraße 13, in Vienna. We roast small batches (10kg max) because we have better control over all the parameters that impact the flavour profile and can therefore better guarantee consistency.
Ethically Sourced
We ensure traceability for all our coffees. Our house Espresso from Nicaragua is directly traded without any middle-men and when we go through a wholesaler, complete transparency is a must. We want to provide our customers with the ability to know where their coffee comes from down to the name of each farmer.
