Robinson Rozo - Natural Gesha
ROAST | LIGHT
ORIGIN | ALGECIRAS, HUILA, COLOMBIA
NOTES | LIGHT FLORALS, CANDIED CITRUS, WHITE PEACH, TROPICAL
Nestled among the Andes mountains, Finca El Vergel is a beautiful family farm that's been producing coffee for over thirty years. Originally cultivated by his father, Libardo Rozo, the farm is now run by Robinson Rozo - a young and dedicated producer who is quickly becoming something of a Gesha specialist in Colombia. As is often the case with family farms in Colombia, each of Libardo's children inherited a portion of the land (2.25 hectares, to be exact!) on which they could choose their own coffee varieties to cultivate and manage. Robinson, of course, chose Gesha.
Robinson learned how to process coffees at a very young age, and he owes his passion for the craft to his father. Libardo, however, wasn't very interested in producing specialty coffees at El Vergel. Robinson became immersed in the world of specialty coffee while learning to cup at a local technical school named El Sena, and he walked away from that experience with a particular interest in the Gesha variety.
For this naturally processed lot from Robinson's Gesha crop, the cherries are first floated while immature beans are removed. The cherries are then fermented in GrainPro bags for 36 hours before being laid out to dry in the marquesina for 20-30 days.
The resultant cup is one that reminds us of everything we love about Gesha. It has a delicate florality about it, with notes of candied citrus, white peaches, and all things tropical. After a few sips, it's easy to understand Robinson's decision to jump from managing Caturra plants with his dad to planting his very own Gesha trees! We are so excited to showcase his hard work with you and look forward to learning more from this Gesha specialist through continued collaboration.
Process | natural
Elevation | 1920 masl