Colombia Honey Gesha Familia Lasso Guevara Vereda Las Águilas

Description

The Roaster's Select Program program allows us the flexibility to explore beans which don't quite fit into our standard business model, such as experimental fermentations, rare varietals, limited sized lots, and expensive treats. These beans will be available in very limited quantity, only as whole bean, and to keep the price point down and give more people a chance to try them, they will only come in a smaller bags. Please bear in mind, I'm not telling you these beans are 3x as tasty or 3x the value as our normal beans, these should be regarded as something interesting to try, or a special treat. The only reason we have these is that Nick wants to play with fun beans. These will be prepared in very small quantities, and added to inventory as they become available. To receive alerts when beans are added to inventory, follow us on Twitter @swroasting #SWSmallBatchWhat's in the cup? Toffee, honey, jasmine, orange blossom, vanilla, graham... light and lovely.Will it Spro? I'll give it a shot, but it might be too delicate.Roast Color: 140.3 (higher is lighter)Roast Date: 8-21-26Recommended Minimum Rest: 5 weeksGesha varietal grown by Juliana Guevara and Wbeimar Lasso at Finca La Terraza in Vereda Las Águilas. Fermented Honey process, solar dried, 1900-2000 masl.Sold in 100g bags.Brewmaster J's Notes and Tipscoming soonMore about the producer:Terraza is the name for the farm owned and managed by Juliana Guevara and Wbeimar Lasso, the duo behind the processor group Terra Coffee. The farm is very passionately run (with a delightful and educational Instagram account no less, @Fincalaterraza). Finca La Terraza resembles countless farms in this part of Colombia, being only a few hectares in size and in a very specific microclimate that encourages coffee trees to fruit nearly the full calendar year—requiring constant monitoring and harvesting in small quantities. Wbeimar Lasso, a Colombian Cup Tasters Champion, agro-industrial engineer and third generation coffee producer, is also a bit of a tinkerer with processing. He has become notorious for multi-fermentation stages coordinated across small farms in Huila, delivering some of ethe most unique and interesting coffees from this area.  La Terraza has a number of separated varieties, including pacamara, yellow Colombia, and gesha. The farm’s elevation means a cool climate with particularly frigid nights, which retards everything in coffee production that is temperature dependent, including the maturation of cherry on the tree, fermentation, and the drying of parchment.More about the process:The gesha selected for this microlot was carefully hand-picked and sorted for ripeness and consistency beyond the typical high standards of the farm, allowing only for top quality cherry and highest sugar levels to enter the lot.  Unlike honey processing as we know it, this coffee was depulped and then fermented in plastic tanks for 48 hours. When complete, the mucilage was broken down but not fully, and it was not rinsed or scrubbed away from the parchment like a washed coffee would have it. Instead, the parchment, and all its fermented mucilage, were moved together to the family’s solar drier, where it was spread in a very thin layer to avoid any contamination from fungus, mold, or bacteria (at this point the mucilage is so voluminous, wet, and warm, that the risk is high and needs to be avoided with precise technique). After the first 5 days of drying the mucilage coffee has shed much of its outer moisture and can then be safely piled much thicker; slowing the drying and allowing for a much longer period of evaporation and moisture equilibration. The total drying time is 25 days.