Gesha Thermal Shock

Highlights

“At Finca Los Cedros in Huila, Colombia, Oswaldo Toro is writing a new chapter for his family's farm. After years learning alongside the Lasso family at Finca El Diviso, he is bringing that spirit of experimentation home. This Gesha is grown at 1,800 metres and put through an intricate sequence of controlled oxidation, anaerobic fermentation and immersion with mossto, the juice collected during coffee fermentation. A thermal shock treatment then moves the cherries from warm to cold conditions before a slow, carefully controlled dry completes the process. Every stage asks something different of the fruit, exploring the expressive potential of a variety celebrated for its floral aromatics and delicate complexity.”