Colombia Milton Monroy Gesha Clouds

Milton Monroy developed this coffee on his renowned farm, San Pedro in San Juan de la China, recognised for its exceptional farming practices. Initially growing traditional coffees like Castillo & Caturra with his father, Milton was captivated by the Gesha variety, leading to a quarter of their farm being dedicated to its cultivation. This decision has been fruitful, with their Gesha processing expertise earning them multiple COE finalist positions in Colombia. This particular micro lot, named Gesha Clouds, showcases a unique profile developed in collaboration with Milton for our competition series.

The lot underwent an anaerobic fermentation in 60kg tanks for 84 hours, stirred every 12 hours to ensure homogeneity. After draining the cherries for 6 hours, they underwent initial mechanical drying to remove excess moisture and prevent over-fermentation. The coffee was then slow-dried on a specific raised bed in his marquesina with temperatures between 18-31 degrees Celsius for 24-32 days. It was stored in a dark room for 5 days before being transferred to a small 125kg silo for final drying. The process concluded with 45 days of stabilisation in grain pro bags before milling.