Colombia La Molienda Gesha Honey

Colombia

La Molienda • Gesha Honey

La Galilea, Palestina • Huila • 1,700+ MASL

The Coffee

La Molienda Gesha Honey is produced by Luis Orlando Sánchez in La Galilea, Palestina, in Colombia's Huila department. The coffee is grown at 1,700 metres or higher and picked entirely by hand. Its Honey process includes two periods of fermentation and slow drying under cover.

The Variety

Gesha, also spelled Geisha, is one of the varieties La Molienda has explored as it developed its specialty coffee production. Here, jasmine and blossom aromas lead the cup, with apple giving the coffee its fruit character.

Processing Method

The cherries go through two stages of fermentation before a single thermal treatment and approximately 20 days of drying:

• Ripe cherries are picked by hand and sorted in water to remove those that float
• The whole cherries ferment in bags for 24 hours
• A second fermentation runs for 70 hours in the coffee's own mucilage
• The coffee receives a single thermal shock with water at 60°C
• It dries on racks for about 20 days in a covered drying structure called a marquesina

The Producer & Farm

Before growing coffee, La Molienda cultivated fruits such as granadilla and pitaya. A downturn in the fruit market led the family to turn to coffee. In 2015, they began experimenting with different coffee varieties and processing methods.

This lot brings those two strands of the farm's work together: Gesha as the variety, and a Honey process with two distinct stages of fermentation.

Why We Love This Coffee

The pairing of jasmine and maple makes this coffee stand out. The jasmine brings fragrance, while the maple note gives the sweetness depth. Try it as a pour-over and let the cup cool a little to see which note stands out most to you.