1
/
of
1
Single Origin
Gesha Cultirín
Gesha Cultirín
No reviews
Regular price
25€
Regular price
Sale price
25€
Unit price
/
per
Taxes included.
TGesha is synonymous with elegance and complexity. Originally from Ethiopia and cultivated in Colombia, this experimental lot was fermented for 57 hours through Culturín-style carbonic maceration, a process that enhances its unique character.
The result is a fragrant and silky cup, with notes of chocolate, citrus, yellow fruits, panela, and cinnamon, offering fruity sweetness and refined elegance.
Couldn't load pickup availability
Detalles
Recommended preparation: Filter
Palate profile: Fruity and sweet
Tasting notes: Chocolate · Citrus · Yellow fruits · Panela · Cinnamon
Type of process: Carbonic maceration · 57 hours
100% Arabica variety: Gesha Culturín
Roast: Medium-light
Body: Silky and velvety
Altitude: 1800-2000 m above sea level
Origin: Caldas, Colombia
Producer: Small local producers
SCA score: 89/100
Palate profile: Fruity and sweet
Tasting notes: Chocolate · Citrus · Yellow fruits · Panela · Cinnamon
Type of process: Carbonic maceration · 57 hours
100% Arabica variety: Gesha Culturín
Roast: Medium-light
Body: Silky and velvety
Altitude: 1800-2000 m above sea level
Origin: Caldas, Colombia
Producer: Small local producers
SCA score: 89/100
Qué lo hace diferente
Iconic variety: Gesha is one of the world's most prized varieties, renowned for its bright acidity, floral elegance, and genetic rarity. Its low yield and high sensory complexity make it a jewel of specialty coffee.
Culturín Carbonic Maceration Process: a 57-hour carbonic maceration that enhances the aromatic expression of Gesha, revealing layers of sweetness, silky texture and vibrant fruity nuances.
Origin and traceability: grown in Caldas, Colombia, at an altitude of 1850 meters, in limited production micro-lots with selective manual harvesting.
Signature coffee: produced on small family farms, with controlled fermentation and artisanal roasting to highlight the identity of the terroir.
Culturín Carbonic Maceration Process: a 57-hour carbonic maceration that enhances the aromatic expression of Gesha, revealing layers of sweetness, silky texture and vibrant fruity nuances.
Origin and traceability: grown in Caldas, Colombia, at an altitude of 1850 meters, in limited production micro-lots with selective manual harvesting.
Signature coffee: produced on small family farms, with controlled fermentation and artisanal roasting to highlight the identity of the terroir.
Método de preparación
Ideal ratio: 1:16 (15 g of coffee per 240 ml of water).
Water temperature : 92–94 °C.
Total extraction time: 2:45 – 3:00 min.
Grind: medium, similar to fine sea salt.
Recommendation: Use low mineral filtered water and let it rest for 2 minutes before tasting to fully perceive its notes of chocolate, yellow fruits and panela.
Water temperature : 92–94 °C.
Total extraction time: 2:45 – 3:00 min.
Grind: medium, similar to fine sea salt.
Recommendation: Use low mineral filtered water and let it rest for 2 minutes before tasting to fully perceive its notes of chocolate, yellow fruits and panela.
