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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
$37.00
Indulge in the exotic flavours of Deep Pleasure, a truly refined Gesha coffee cultivated in the misty highlands of Colombia. Carefully selected from the finest trees, this variety undergoes a meticulous fermentation process, that preserve its exquisite floral, berries, lemongrass, herbal, and raisin jam notes.
Each cup delivers a smooth, exotic profile, with a balance of sweetness and complexity that lingers long after the last drop. Deep Pleasure is more than just coffee—it’s an experience that captures the essence of the Colombian mountains, crafted for those who seek the extraordinary.
Shipping Information:
| Weight | 250 g |
|---|---|
| Farmer Information | Finca Bet-el, nestled in the heart of Calima Darién, Valle del Cauca, Colombia, is dedicated to producing exceptional specialty coffees. The farm emphasizes the careful selection and processing of its coffee varieties, utilizing both natural and semi-natural methods. With a focus on environmental sustainability, they have refined their processes to reduce water usage and minimize environmental impact. Their dedication to quality and innovation has earned them recognition in various coffee competitions, and they continue to captivate the most discerning palates with their unique and exotic coffee profiles. |
| Variety Information | The Geisha variety at Finca Bet-el is a standout, introduced to the farm five years ago. This exotic variety is celebrated for its exceptional cup profiles, characterized by floral, herbal, and sweet notes. Currently, the farm cultivates 1,400 trees in the Nogales lot, with plans to expand with 2,200 more trees in the Las Nubes lot. The rigorous selection of the best trees, based on phenotypic characteristics and grain size, has ensured that this variety remains a favourite among coffee connoisseurs. |
| Process Information | The Geisha at Finca Bet-el undergoes a meticulous anaerobic fermentation process with a lactic inoculum, lasting 72 hours. This is followed by a controlled drying process at temperatures between 38 to 40°C. This careful handling ensures the preservation of the coffee's unique flavours and the consistent quality that Finca Bet-el is known for. The result is a coffee that is both environmentally sustainable and bursting with intense, well-balanced flavours that delight the senses. |
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