This is a Gesha variety coffee from Demetrio Sanchez's farm in La Plata, Huila, Colombia, grown at 2,100 meters above sea level. The coffee is processed using an anaerobic washed method where cherries rest for 24 hours post-harvest before depulping, then the seeds are fermented in closed tanks for 40 hours before being fully washed and dried on raised beds under shade for approximately 15 days. The seeds originated from Panamanian higher altitude Gesha stock with bright green tips, indicating premium quality. The farm practices polyculture, intercropping coffee with root vegetables, maize, avocados, beans, tree tomatoes, and plantains. Flavor notes include peach, candied ginger, and jasmine.
When entrepreneur Jay Beard discovered that founder Matt Herren was planning to close Goshen Coffee in 2011 after nine years of operation, Beard's eight-year morning coffee addiction drove him to purchase the entire company rather than find a new cup elsewhere. Their roasting philosophy centers around their custom-built fluid bed air roaster—a unique machine that bounces beans on cushions of heated air rather than tumbling them in traditional drums, achieving 90% greater energy efficiency while developing what they call "Good Shit Energy" through their cultivated trade approach that pays above fair trade pricing and builds lasting partnerships with growers.
