Colombia- El Jardín Auction lot

Producer: Consuelo Ramírez Castro
Farm: El Jardín
Varietal: Gesha
Processing: Washed
Origin: Suaza, Huila, Colombia
Elevation: 1600 M.A.S.L
Farm Size: 5ha
Tasting Notes: Mandarin, Orange  Jasmine, Black Tea 
Purchased From: Cuatro Vientos
Bag Size: 227g/8oz

About Consuelo and the Coffee Processing :

This particular lot was featured in the FICCA 2025 auction, where Yonatan from Cuatro Vientos, who sourced this coffee, cupped through the top 30 coffees and selected this as his second favorite. Consuelo's family has generations of experience in coffee cultivation, where dedication to the land has always been at the heart of their work. For many years, they focused on traditional farming and processing methods, but over time began exploring new varietals and refining their approach to quality. In 2013, they planted their first Gesha variety, 8,000 trees that marked a turning point for the farm. With this transition, their practices around harvesting and fermentation evolved to match the demands of such a special coffee, resulting in a cup profile that is both expressive and exceptional. 

Harvesting is carried out through careful manual selection, ensuring that only cherries at optimal ripeness are picked. The coffee then undergoes an anaerobic fermentation in sealed plastic bags for 100 hours, allowing for a controlled and extended development of flavors. After fermentation, the coffee is washed and moved to drying, where it slowly dries over 25 to 30 days. This combination of precise selection and intentional processing results in a clean yet complex profile, highlighting the unique character of the Gesha variety.

The Roast Profile and Roast Approach :

We approached this Gesha with a focus on clarity and structure, aiming to highlight its delicate florals and citrus while preserving a clean, tea-like finish. The goal is to carry strong momentum through drying, ease up through the Maillard phase just enough to enter the development phase with enough energy. Development is kept relatively short to maintain the coffee’s vibrancy and aromatic intensity, finishing at a light roast level. The goal was to keep everything precise and intentional, allowing the mandarin acidity and jasmine notes to shine without overcomplicating the cup.