Jonathan Gasca Anaerobic - Colombia - New
We are excited to be able to source this exciting new trend in the world of coffee, Anaerobic coffee! Read the description below to find out more.
Taste Profile:
Roasted: Medium
Aroma: Roasted Almonds
Flavour: Milk Chocolate, Roasted Almonds and Stone Fruits
Sweetness: Medium Sweetness
Processing: Washed, Anaerobic
Cupping Score: 85
Free delivery if you buy 1kg or more on all coffee.
Find out more about the coffee and its origin:
Jonathan Gasca, a young traditional coffee farmer, was born in Pitalito, the department of Huila, Colombia's highest coffee-producing region. His family legacy revolved around coffee cultivation, focused primarily on quantity over quality to ensure a consistent income. In his youth, Jonathan aspired to become a professional soccer player, yet circumstances led him back to the family farm after an unsuccessful stint in training with a team in Cali.
Around 2008, the concept of specialty coffee was emerging, prompting Jonathan, his uncle, and brother to initiate experiments with cultivating special coffee on a plot generously provided by their father. Their initial attempt, a Honey coffee, was taken to the SKM cooperative but was rejected due to the coffee's appearance. Despite family skepticism, Jonathan remained determined to pursue specialty coffee, driven by a passion for understanding and selling exceptional coffee.
With unwavering determination, Jonathan continued experimenting and learning, drawing inspiration from the Lasso family known for their outstanding specialty coffees. He aims for global recognition not just for financial gain but to honor his family's tradition and elevate the reputation of the product that has shaped their lives: coffee.
This particular coffee from Jonathan's farm in Bella Vista, situated in Colombia's Huila region, is a Washed Geisha—a significant part of the anaerobic coffee trend. The process involves several steps:
Collection and manual selection of mature grains.
Drying the pulp for 18 hours.
Blade removal of the pulp after 6 hours.
Aerobic fermentation for 24 hours in temperature-controlled cement tanks.
Washing with spring water to remove impurities.
Drying in a weather-dependent dryer for a maximum of 8 days, monitored and rotated four times daily at a temperature of 40 degrees.
This meticulous anaerobic process contributes to the uniqueness of this coffee, reflecting Jonathan's dedication to exploring innovative methods to produce exceptional specialty coffee.
Origin: Colombia
Region: Bruselas, Huila
Altitude: 1540 m.a.s.l
Varietal: Colombia
Processing: Washed
Flavours: Milk Chocolate, Roasted Almonds and Stone Fruits
We are excited to be able to source this exciting new trend in the world of coffee, Anaerobic coffee! Read the description below to find out more.
Taste Profile:
Roasted: Medium
Aroma: Roasted Almonds
Flavour: Milk Chocolate, Roasted Almonds and Stone Fruits
Sweetness: Medium Sweetness
Processing: Washed, Anaerobic
Cupping Score: 85
Free delivery if you buy 1kg or more on all coffee.
Find out more about the coffee and its origin:
Jonathan Gasca, a young traditional coffee farmer, was born in Pitalito, the department of Huila, Colombia's highest coffee-producing region. His family legacy revolved around coffee cultivation, focused primarily on quantity over quality to ensure a consistent income. In his youth, Jonathan aspired to become a professional soccer player, yet circumstances led him back to the family farm after an unsuccessful stint in training with a team in Cali.
Around 2008, the concept of specialty coffee was emerging, prompting Jonathan, his uncle, and brother to initiate experiments with cultivating special coffee on a plot generously provided by their father. Their initial attempt, a Honey coffee, was taken to the SKM cooperative but was rejected due to the coffee's appearance. Despite family skepticism, Jonathan remained determined to pursue specialty coffee, driven by a passion for understanding and selling exceptional coffee.
With unwavering determination, Jonathan continued experimenting and learning, drawing inspiration from the Lasso family known for their outstanding specialty coffees. He aims for global recognition not just for financial gain but to honor his family's tradition and elevate the reputation of the product that has shaped their lives: coffee.
This particular coffee from Jonathan's farm in Bella Vista, situated in Colombia's Huila region, is a Washed Geisha—a significant part of the anaerobic coffee trend. The process involves several steps:
Collection and manual selection of mature grains.
Drying the pulp for 18 hours.
Blade removal of the pulp after 6 hours.
Aerobic fermentation for 24 hours in temperature-controlled cement tanks.
Washing with spring water to remove impurities.
Drying in a weather-dependent dryer for a maximum of 8 days, monitored and rotated four times daily at a temperature of 40 degrees.
This meticulous anaerobic process contributes to the uniqueness of this coffee, reflecting Jonathan's dedication to exploring innovative methods to produce exceptional specialty coffee.
Origin: Colombia
Region: Bruselas, Huila
Altitude: 1540 m.a.s.l
Varietal: Colombia
Processing: Washed
Flavours: Milk Chocolate, Roasted Almonds and Stone Fruits
We are excited to be able to source this exciting new trend in the world of coffee, Anaerobic coffee! Read the description below to find out more.
Taste Profile:
Roasted: Medium
Aroma: Roasted Almonds
Flavour: Milk Chocolate, Roasted Almonds and Stone Fruits
Sweetness: Medium Sweetness
Processing: Washed, Anaerobic
Cupping Score: 85
Free delivery if you buy 1kg or more on all coffee.
Find out more about the coffee and its origin:
Jonathan Gasca, a young traditional coffee farmer, was born in Pitalito, the department of Huila, Colombia's highest coffee-producing region. His family legacy revolved around coffee cultivation, focused primarily on quantity over quality to ensure a consistent income. In his youth, Jonathan aspired to become a professional soccer player, yet circumstances led him back to the family farm after an unsuccessful stint in training with a team in Cali.
Around 2008, the concept of specialty coffee was emerging, prompting Jonathan, his uncle, and brother to initiate experiments with cultivating special coffee on a plot generously provided by their father. Their initial attempt, a Honey coffee, was taken to the SKM cooperative but was rejected due to the coffee's appearance. Despite family skepticism, Jonathan remained determined to pursue specialty coffee, driven by a passion for understanding and selling exceptional coffee.
With unwavering determination, Jonathan continued experimenting and learning, drawing inspiration from the Lasso family known for their outstanding specialty coffees. He aims for global recognition not just for financial gain but to honor his family's tradition and elevate the reputation of the product that has shaped their lives: coffee.
This particular coffee from Jonathan's farm in Bella Vista, situated in Colombia's Huila region, is a Washed Geisha—a significant part of the anaerobic coffee trend. The process involves several steps:
Collection and manual selection of mature grains.
Drying the pulp for 18 hours.
Blade removal of the pulp after 6 hours.
Aerobic fermentation for 24 hours in temperature-controlled cement tanks.
Washing with spring water to remove impurities.
Drying in a weather-dependent dryer for a maximum of 8 days, monitored and rotated four times daily at a temperature of 40 degrees.
This meticulous anaerobic process contributes to the uniqueness of this coffee, reflecting Jonathan's dedication to exploring innovative methods to produce exceptional specialty coffee.
Origin: Colombia
Region: Bruselas, Huila
Altitude: 1540 m.a.s.l
Varietal: Colombia
Processing: Washed
Flavours: Milk Chocolate, Roasted Almonds and Stone Fruits
