26007_ExtendedFermentation_Gesha_LaColina_Guatmemala_UK

for the_narrative:
although gesha is said to have arrived in guatemala back in the 1980’s, this cultivar has stayed under the radar, perhaps overshadowed by attempts to trademark ‘geisha’ in panama but let's not get distracted by politics for a minute…

instead, let’s take time to appreciate the incredible cup that this coffee can produce.

it's a gesha. it was washed-processed but with an extended fermentation. it's floral & fruity, presenting itself as jasmine/bergamot & lychee/melon with moderate-to-high acidity.

grown and produced in the hills of chimaltenango, antigua by antonio (tony) medina, this lot was imported into europe by @primavera.coffee and was ultrafast* roasted in a typhoon roaster in the netherlands.

*ultrafast == roasted in less than or approximately equal to 3mins!

for source_data:
# traceability
  id = 26007
# genetics
  species = arabica
  cultivar = gesha
# process_intervention
  process = extended fermentation + washed
# farming, production & supply
  farm = la colina
  producer = antonio medina
  region = chimaltenango, antigua
  origin = guatemala
  supply = primavera

for sensory_profile:
# attributes and intensities
  acidity:    low ------------:)----- high
  fruitiness: low ---------:)------- high 
# descriptors
  descriptor{1} = jasmine
  descriptor{2} = melon
# flavour window
  window.start = 2 weeks post-roast   
  window.end = 6 weeks post-roast

for transformation_data:
# roasting conditions
  roaster = typhoon 20kg
  batch size = 5kg
  protocol = constant_power(80%)
  end condition = 203^oC
  response.metric = 9.0% mass loss

for process_specificity:
# cultivar
the flavours of gesha are world famous because of panama, yet the cultivar originates from ethiopia and grows wildly in malawi (or hawaii) - its history is complicated. gesha found its way to the hills of guatemala in the 1980s. gesha beans are inherently elongated, growing upon tall trees with relatively yield, well-suited to high altitude.

# processing
cherries are harvested at peak maturity and transferred to the washing station on the farm. after demucilagination, where the skin and mucilage are removed, the coffee are placed in a recipient with no additional water and undergo fermentation for 32 hours, allowing synthesis of key floral terpenes (linalool, geraniol and their derivatives), amino acids (phenylalanine) and esters (derived from amino acids). the coffee is then washed to remove residual mucilage and mosto. later, the parchment coffee is laid out on a concrete patio to slowly dry for 10 days, being turned periodically to ensure the coffee’s homogeneity during dehydration. to ensure the coffee’s inherent qualities survive transit across the atlantic, the coffee is dehulled (milled to remove the parchment) and preserved in plastic bags within the conventional jute sacks.

# farm
finca la colina [located at 14.8988, -90.8118] is situated atop a hill (una colina in spanish) in the higher elevations of the san martin jilotepeque region of chimaltenango.

# origin
guatemala’s coffee production is focused in eight regions that span from west to east, with more than 100,000 producers across the country. many regions can be characterised by the volcanic soil, although the rain forest and the pacific ocean influence the coffee’s intrinsic qualities. harvest season ranges january to april, with coffee typically arriving into europe between may and july. 

for compliance_metadata:
# what legal told us to include  
  coffee_species = arabica
  tin.contains = 72 g

# whole beans
Coffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.

# delivery
this coffee is shipped from birmingham, no import fees to be paid!