Sebastian Gomez - Peach Gesha

$30.00 USD

MEET THE PRODUCER | When it comes to exceptional and experimental processing methods, Sebastian Gomez is a pioneer. He has been perfecting these unique methods on his farm in the southern region of Quindio for years, and we have had the privilege of featuring many such experiments in processing by Sebastian and his counterparts over the years. This release in particular is a real triumph in those efforts: the Gesha lot was grown on Sebastian's farm, La Divisa, and it was processed by our friends at Cofinet, who are known for championing co-fermentation projects through another processing guru in Colombia, Jairo Arcila. It's our very first co-fermented black label release, and we couldn't be more excited to share it with you!

TRUST THE PROCESS | In this unique adaptation of co-fermentation, whole coffee cherries are placed in GrainPro bags around the mill for about four days, where they are kept at a fairly consistent temperature. During this time, dehydrated peach powder is added to the bags to co-ferment, but this fermentation takes place slowly and more delicately, given that less osmosis is occurring due to the cherries remaining intact. The result is a less intense, cleaner, more nuanced co-fermented coffee.

TAKE A SIP | When hot, those quintessential Gesha florals greet you at the first sip. Peach, in the form of both fresh peaches and candy peach rings, can be readily perceived. Additional fruit characteristics, like strawberry, and complex citrus notes remind us of something like a great Pet Nat as we sip the coffee at this temperature. The whole experience leans toward tropical here. 

As the coffee approaches a pleasantly warm temperature, the body gets bigger and juicier, and the acidity makes a big jump (think lemon zest), reminding us of red fruit punch and watermelon Sour Patch candy. Those candy peach rings are still ever-present here, and the whole cup is sweeter. 

When cool, this coffee is incredibly complex, and the body settles into something more round and structured. The effects of the peach fermentation are perhaps most apparent at this temperature, with flavors reminding us of peach cocktails - like a bellini! Tart cherry can also be perceived here. The whole experience is truly stunning, showcasing the effects of co-fermentation while also remaining "very Gesha" in character. I think we say this every time their names grace our menu, but Sebastian and Jairo have really outdone themselves this time. 


Origin | Quindio, Armenia, Colombia

Producer | Sebastian Gomez

Farm | Finca La Divisa

Process | whole cherry co-ferment

Variety |  Gesha

Elevation | 1800 masl