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Stiven Hoyos, Colombia (Gesha)
Stiven Hoyos, Colombia (Gesha)

Stiven Hoyos, Colombia (Gesha)

$31.00

Stiven nailed it. Tastes like honey, clementine, peach, and red oolong tea. Very flavor! Many yum! On a scale of fun to funnest, it's all the way funnest. Makes a great gift too.

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The Gesha variety is a living legend, like when Bob Ross was still… living (r.i.p)  - people literally write books about it. Gesha has captured coffee people's attention for decades, and this lot from Stiven certainly captured ours. 

His strategic picking, staged fermentation, and slow drying results in a delicate combination of honey, clementine, peach, and red oolong tea. 

Stiven Hoyos, Colombia (Gesha)

As a third generation coffee producer, Stiven Hoyos has been around coffee since childhood, eventually becoming his father’s main assistant on the Balceros farm. After receiving his own plot of land to cultivate, Stiven decided to continue farming with his family. He has grown Caturra, Pink Bourbon as well as this lovely Gesha.
(paraphrased from Semilla)

THE STATS:

FARM | Balceros
REGION | Nazareth, San Agustin, Huila
PROCESS | Washed
VARIETAL | Gesha
ALTITUDE | 1,850 - 1,900 masl
IMPORTER | Semilla

THE COSTS:

FARMGATE | COP$4,700,000 per carga parchment
FOB PRICE | $6.10 USD/lb
OUR PRICE | $14.73/lb

Why is this coffee special?

It’s delicious! Gesha is a really expressive variety in the right hands and this one got some extra tender loving care. For example, workers only picked ripe cherries every three weeks, allowing the trees to rest for two weeks between harvests. What does this do exactly? I’m not 100% sure! I mean, I have some theories but you’ll have to ask me about it next time we see each other. All I know is I would love to rest for two weeks every time I produced.

After picking, whole cherries are fermented in a cement hopper for 14 hours, pulped, and then fermented for another 32 hours in a majolica (tin glazed earthenware) tank. The seeds are then washed and left to drain for two hours, before slowly drying for 18 to 22 days.

How we're brewing it:

POUR OVER

Hario v60
Dose: 25g
Ratio: 1:16
Kettle Temperature: 210ºF
Time: 3:40

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 42g
Time: 28 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: Flavors will peak 3-4 weeks after roasting. Wait to brew it if you can!

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