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El Jardin Gesha Variety, Colombia
El Jardin Gesha Variety, Colombia
El Jardin Gesha Variety, Colombia

El Jardin Gesha Variety, Colombia

$30.00 USD

CLEAN, FRUIT FORWARD, COMPLEX

Jorge Rojas, who we collaborate with on the Cost of Production Covered (CoPC) Project, produces a very small amount of Gesha coffee, and we are lucky enough to have gotten some! Jorge's farm, El Jardin, is situated in the Planadas municipality in Tolima, a region in central western Colombia. Jorge focuses on organic farming practices, and hasn't used agrichemical inputs in over nine years. He is a member and employee of the ASOPEP cooperative, where he has received ample cupping training. This year was marked by some major milestones. Jorge took third in the Cup of Excellence competition for one of his submitted lots, and he became co-owner of a new farm called La Roca State. Jorge is driven by coffee quality and processing experimentation. The plant variety, Gesha, has set world records in terms of cup score and price point. The cup profile is typically delicate, complex, tea like, and floral, with flavor notes of bergamot and jasmine. What makes this coffee so special is not just the plant variety; this coffee is honey processed and anaerobically fermented for 48 hours. Jorge lets the cherries ferment in their skin for 28 hours, then he seals them in a sealed drum (caneca) for an additional 48 hours. He then mechanically dries the coffee. After drying and resting, the coffee is sold to Shared Source, who facilitates the milling, export, and import of the coffee. Because it is honey processed and anaerobically fermented it has more body than your typical Gesha. In the cup we taste strawberry, watermelon Jolly Rancer, and chocolate covered orange. We won't have this coffee for long, so now is your chance to taste this outstanding coffee!

 


 

 



 

PRODUCT DETAILS

PRODUCER Jorge Rojas PLANT VARIETY
 Gesha C MARKET AT POSSESSION $1.49/lb
FARM El Jardin HARVEST
 May-August 2022 COST OF PRODUCTION NA
FARM SIZE 3 hectares PROCESS
 Honey Anaerobic FOB/EXW NA/NA
REGION, GEOGRAPHY Tolima, Planadas EXPORTER
 Shared Source SAS FARM GATE NA
ELEVATION 1850masl IMPORTER Shared Source GROSS MARGIN ON COPC NA

RELATIONSHIP TO JUNIORS

This is the fourth year in a row that we have worked with coffee from Jorge Rojas. We were first introduced to Jorge's coffee through the importer, Shared Source. Shared Source has been buying this coffee for several years now. Based on this long standing relationship and Jorge's meticulous record keeping, Shared Source thought Jorge would make the perfect Cost of Production Covered Project (CoPC) partner. Shared Source is dedicated to tranparent trade practices, and has been eager to share what data they have from the very start of our business relationship. Because Shared Source is also the exporter in Colombia, they take care of the dry milling (to get to the green/raw seed), trucking, and exporting fees. The company selling the coffee to Shared Source is ultimately the same company, so there is no established FOB price. This is the highest price point coffee we've ever purchased, and we decided to go for it based on the fact that we've been working with Jorge on the CoPC Project. For decades, the specialty coffee industry has viewed high quality coffee as the solution for low coffee prices; hoping that quality alone will prompt consumers to understand why they should pay more for coffee. We assert that we all need to pay more for coffee because it costs more to produce than we think it does, and yes, coffee can taste excellent.

HOW WE BREW COFFEE, PRECISION MATTERS!

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: We brew this coffee with a 1:16.67 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 7 for flat bottom filter or Chemex, a 6.5 for Kalita, and a 4.5-5 on V60.

Total Brew Time: use a 2:45 to 3:00 minute brew time for Kalita filter, 4-5 minutes for batch brewer or flat bottom pour over, 3 minutes or so for V60, 4-5 minutes for Chemex.

Tips: If your coffee is tasting thin, adjust your grind finer (as long as you're using a 1:16.67 brew ratio). This coffee shines best on Kalita, V60, Chemex. or a home coffee brewer (being precise with our coffee dose and water input of course!).