This coffee is produced by Sebastian Ramirez, a fourth-generation coffee producer at El Placer farm in Calarcá, Quindio, Colombia. The Gesha variety is grown at altitudes between 1650-2000 meters. The coffee undergoes an innovative white honey processing method involving anaerobic fermentation in 200-liter barrels for 48 hours at 18°C, followed by canopy drying for five days. The cherries are then immersed in oxygenated water for 48 hours, followed by a two-part final drying: marquee drying at 40°C and 25% humidity for 20 days, then parabolic drying for five days. The cup profile features floral notes, lemongrass, herbs, grape, melon, tea-like characteristics, and a silky body.
Origin
Quindío (Colombia)
Flavor Notes
Floral, Black Tea, Grape, Herb-like, Lemongrass, Melon
Felix Teiretzbacher founded kaffeelix in 2012, initially to supply his own café before specializing completely in roasting. His approach is to roast coffees relatively light, a method that highlights the unique characteristics of a bean's origin and processing rather than masking them with roasted notes. This dedication has paid off, with Felix winning the World Coffee Roasting Championship in 2022.
