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SUMMER 2023 ALLOCATION

COLOMBIA SPIRITS GESHA

semi-washed anaerobic process single origin coffee

semi-washed anaerobic process single origin coffee
earl grey | lavender | bergamot

Allocation Coffee by Press Coffee Roasters

$55.00

+ free USA shipping

equals $4.58 per 8oz. cup of coffee

An exceptionally rare coffee by the Wilder farm in the Huila department in Colombia.

Featuring notes of earl grey, lavender, and bergamot.

When brewed properly, one 6oz. box will brew twelve 8oz. cups of coffee.

Grind

Size

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WHAT COFFEE REVIEW SAYS

Review Date: January 2023
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 9
Aftertaste: 8

Roaster Location: Phoenix, Arizona
Coffee Origin: Quindio Department, Colombia
Roast Level: Light
Agtron: 62/80

VISIT COFFEE REVIEW

blind assessment

Deeply aromatic, fruit-centered. Dried black cherry, cocoa nib, narcissus, thyme, a hint of wine barrel in aroma and cup. Brightly sweet structure with high-toned acidity; crisp, syrupy mouthfeel. The finish leads with notes of cocoa nib and narcissus.

notes

Produced by Jose Giraldo entirely of the Ethiopia-seed Wush Wush variety of Arabica, and processed by the washed carbonic maceration method, in which the coffee fruit is first pulped then fermented in CO2-infused tanks before drying.

bottom line

A headily aromatic Colombia-grown Wush Wush processed by carbonic maceration, yielding a balanced, deeply fruity cup.

BREW SUGGESTIONS

this is a one-of-a-kind coffee. brew it with confidence.

KALITA POUR OVER

ratio: 1:17
coffee: 32.5 grams / 1.14oz
grind: medium
water: 575 grams / 20oz
brew time: 2:30

start with 70g bloom for 30 seconds followed by 100g intervals every 10 seconds

ICED KALITA POUR OVER

ratio: 1:10
coffee: 28 grams / 1oz
grind: fine
water: 280 grams / 10oz
brew time: 3:30

brew over a carafe with ice. start with 80g bloom for 30 seconds followed by a 200g pour slowly over ice. pour into a glass over ice.

CHEMEX POUR OVER

coffee: 22.5 grams / 0.79oz
grind: medium
water: 400 grams / 14oz
water temperature: 205º
time: 2:30

tip: rinse filter first
directions: start with a 50g bloom (1.7oz), proceeded by three 100g pours (3.5oz / ea.), conclude with a final 50g pour (1.7oz) .

CUPPING NOTES FROM OUR HEAD ROASTER

For this year’s summer allocation, from our friends at Forest and producer Wilder Lasso, we have a lovely light bodied coffee with notes of lavender and bergamot oil. As it brews, this semi-washed anaerobic coffee releases a floral aroma with a vanilla sugar finish. In the cup, you can expect a creamy, earl grey like body with subtle notes of lavender and walnut. As it cools down, notes of orange blossom and bergamot oil become more prominent.

ABOUT THE PRODUCER

Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

THE PROCESS

This Gesha it's one of the jewels of Wilder's farm, thanks to the complete mastery he has with the washing process! This lot is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile. Then is dried exposed to the sun for 18 days with mandarine peel and stabilized at his farm for 25 days before the milling.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

ABOUT THE PROCESS

This Gesha it's one of the jewels of Wilder's farm, thanks to the complete mastery he has with the washing process! This lot is made through a double fermentation for 140 hours with submerged anaerobic fermentation in mucilage, which helps to develop an outstanding floral and citric profile. Then is dried exposed to the sun for 18 days with mandarine peel and stabilized at his farm for 25 days before the milling.

FARM HISTORY

This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.

After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.

COLOMBIA SPIRITS GESHA PRODUCER

wilder lasso

ORIGIN

huila department

ALTITUDE

1890masl

PROCESS

semi-washed anaerobic

VARIETY

gesha

FARM

wilder lasso

TRAIL

san cayetano

HUMIDITY

10.9

WATER ACTIVITY

0.57

WHAT IS ALLOCATION?

Press Allocation features rare coffees that have been sourced from amazing farms around the world. These farms produce some of the world's highest rated microlots available. Four times a year the goal of Press Allocation is to source these coffees and share them with our customers and staff. To guarantee availability, we offer an Allocation (one 6oz box) to our subscription customers. Any remaining coffee will be available in stores and online until the current Allocation is sold out.