Great coffee that tastes good AND does good! 🌱
Our Colombian friends Shady and Elias Bayter are back with another beautiful Gesha. But this time, there's more to the story than just incredible flavour!
Through their Reforest Project, the team at Forest Coffee is on a mission to plant 50,000 native trees across northern Tolima and southern Caldas in Colombia.
Why? Because climate change is putting serious pressure on Colombia's coffee-growing communities. Severe droughts, reduced harvests and rising production costs are making life increasingly difficult for local farmers.
Starting with 200 trees across 30 local coffee farms, the Reforest Project is working to restore healthy ecosystems, provide shade, improve climate resilience and protect the future of Colombian coffee. It's an exciting initiative that supports the people, farms and landscapes behind the coffees we love.
Now, let's talk flavour!
Gesha Willow begins with perfectly ripe, handpicked Gesha cherries, which undergo 36 hours of aerobic pre-fermentation before being transferred into sealed tanks for 96 hours of anaerobic fermentation.
During this stage, the carefully controlled fermentation builds the coffee's beautiful aromatic complexity, bringing out those delicate florals and vibrant fruit characteristics that make Gesha so special.
Next comes a meticulous drying process. The cherries spend 72 hours in mechanical dryers, followed by five days of resting and a final 16 hours of sun-drying on raised beds. To finish, the coffee is stabilised in GrainPro bags for 30 days, allowing all those wonderful flavours to settle and harmonise.
The result? An elegant, beautifully aromatic Gesha bursting with jasmine, lavender, orange and black tea. Think delicate florals, refreshing citrus and a wonderfully refined finish.
A beautiful coffee with a beautiful purpose. Here's to incredible flavour and a healthier future for Colombian coffee! 🌱
