Colombia - Jonathan Gasca
Country: Colombia
Region: Bruselas, Huila
Process: Fully Washed
Varietal: Colombia
Altitude: 1540 m.a.s.l
Flavours: Milk chocolate, Roasted almonds & Stone fruits
Brewing method: V60, Aeropress, Kalita
Description
A washed geisha from producer Jonathan Gasca and his farm Bella Vista, which is located in the Huila region of Colombia.
process + details
Step 1. Collection and manual selection of mature
grain.
Step 2. Dry pulp for 18 hours.
Step 3. After 6 hours after, with a shovel, blade to
remove the pulp well.
Step 4. Dry aerobic fermentation for 24 hours in
cement tanks that do not exceed 50 degrees.
Step 5. Wash with a little spring water to remove
present impurities.
Step 6. It is taken to a dryer according to the weather for 8 days maximum, it is removed 4 times per day; day at a temperature of 40 degrees.
Barista life
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To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
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