GARDELLI FILTER COLOMBIA INMACULADA GEISHA LOT 637, NATURAL

Inmaculada Coffee Farms is located in the village of Pichindé, a county in the municipality of Cali,the Valle del Cauca state, Colombia.

Inmaculada Coffee Farms comprise 60 hectares, of which 36 are planted with exotic varieties, while most of the remaining land is the pristine forest, together with some facilities, nestled on the foothills of the Farallones National Park.

In 2010, Inmaculada Coffee Farms was established by the Holguin family with the goal of blending nature and quality and creating a community-oriented project. Inmaculada, located in the Andes mountains of Colombia, has excelled in producing and processing exceptional coffees.

The brand has been recognized by roasters and competitors as a global guideline for exotic coffees just a few years since the venture began.

TASTE LIKE

Rose, Orange,  Blackberry,  Black Tea, Cherry

THE VARIETY

Rare, exclusive and fetching a heavy price tag, Gesha is often associated with coffees from Panama, while, in fact, the cultivation of the Gesha varietal began there as late as in the 1960s.

Gesha is an original variety of coffee that was discovered in the 1930s in the mountains around the Southwestern town of Gesha, Ethiopia. Gesha trees grow tall and can be distinguished by their beautiful elongated leaves. The quality of this coffee can be drastically improved when grown at extremely high elevation.

The Geisha revolution brought about an intense search for Geisha among coffee buyers and a primal pilgrimage to Ethiopia to find the source of that flavor. The roads those buyers traveled brought them in a wood in far western Ethiopia near a small town called Gesha in the forests where coffee was born and still grows wild.

Gesha 1931 comes from this place.

Its name reflects the place and year it was collected by scientists who fanned out on a research expedition in Ethiopia to catalogue its coffee varieties.

THE FERMENTATION PROCESS

The cherries are fermented in anaerobic tanks for around three days.
They are subsequently depulped and then undergo the second fermentation in anaerobic tanks for two more days.
Following the second fermentation, the beans are dried in mechanical dryers for three days.

BREW GUIDE

V60 STYLE

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