Colombia Finca Santa Barbara Gesha Anaerobic Honey

$32

  • Light Roast
  • Single Origin

Innovative producer Jhon Samboni brings us this anaerobic honey lot from his family farm in the Andes mountains of Huila, Colombia. His unique fermentation process enhances the Gesha's sweet and delicate flavors. The cup is fruity with a gentle acidity and a hint of florals. A light lilac aroma leads into flavors of orange blossom, Nutella, honeydew melon, and Golden Delicious apple.

Tasting Notes

  • Orange Blossom
  • Nutella
  • Honeydew Melon
  • Golden Delicious Apple

Quantity:

1
Whole Bean

Details

Origin

Algeciras, Huila, Colombia

Process

Anaerobic Honey

Varietals

Gesha

Elevation

1900 to 2050 masl

Producer

Jhon Samboni

Green Cost

8.09/lb

Hario V60

The V60 was designed in Japan and the name comes from the vector 60, or the 60º angle of its cone. This easy to use and elegant brewer is the go-to for many home coffee enthusiasts because it makes a great cup no matter the coffee.

Sourcing & Processing

Jhon Samboni on his farm Santa Barbara in Algeciras, Huila, Colombia

This excellent gesha lot comes to us from innovative producer Jhon Samboni. His family farm, Finca Santa Barbara, is located near the small town of Algeciras in the Huila region of southwestern Colombia. Huila is nestled in between the Central and Eastern ranges of the Andes and is known for it's incredibly varied geography, stunning views, diverse microclimates, and award winning specialty coffees.

A third-generation farmer, Jhon has owned Finca Santa Barbara since 2018. The 32 hectare farm also grows yucca, avocados, tomatoes, sugarcane and peas. For the past five years, John has been learning about and experimenting with different types of processing and fermentation.

Jhon Samboni on his farm Santa Barbara in Algeciras, Huila, Colombia

This anaerobic honey process starts with carefully picked perfectly ripe coffee cherries. The cherries are placed in sealed tanks with water to ferment without oxygen for 5 days. After the water is drained, the coffee is spread out on raised beds and patios to dry in the sun for 20 to 30 days. The coffee is raked frequently to ensure even drying.

Coffees with light roasting profiles

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