thermal shock gesha Q-02

Description

THERMAL SHOCK GESHA — COLOMBIA BY EDINSON ARGOTE This coffee is an absolute belter on all brew methods ☕️ farm: Quebraditas variety: gesha alt: 1700 masl process: thermal shock gesha  region: huila, colombia cup profile: peach - passionfruit - lychee  BRIGHT & FRUITY Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old, he joined the army where he completed 18 months of service. His real introduction to speciality coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.! PROCESS Washed / Thermal Shock / Yeast Inoculated: Ripe cherries picked and floated, held in cherry for a 24 hr anoxic ferment in sealed barrels. Cherries are then pulped, and washed with 45°C+ water to remove mucilage, with the reduced mucilage parchment returned to barrels for a further 24 hr anoxic ferment. Parchment then inoculated with yeast for a further 62hr aerobic ferment, with a 5°C fermentation crash cold wash. BREW GUIDE BELOW. **IMPORTANT SHIPPING INFO** PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.