Colombia - Edward Montiel - Geisha - Direct Trade
Colombia - Edward Montiel - Geisha - Direct Trade
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Edward Montiel is slowly becoming one of our favourite producers to work with in Colombia; after an inaugural showing last year with his Washed Fermentation Chiroso, we've gone big this time and are chuffed to bits to be showcasing his natural anaerobic Geisha microlot, and we've got 30kg of it, proper limited edition.
We are brought Edward's coffee by his cousin, Erik Sanchez (see left on photo number three in the slider) - a visitor at our roastery last year, and now friend of Podda & Wren, showcasing the rarely imported region of Cajamarca in Colombia.
Cherries are picked when fully ripe and hand sorted to remove any underripe, over ripe or tree dried cherries. The selection is then placed in barrels to ferment for 90 hours anaerobically before being dried on raised beds or small patios depending on the space available and weather until it reaches a moisture level of 10%-12%.
Edward is the owner of Granja Kaffeto, a production company of speciality coffee in Cajamarca, sitting between 1800 and 2000 MASL. A big part of Edward's career in speciality coffee is passing on knowledge from his father on to other neighbouring farmers, raising notoriety around Cajamarcan speciality coffee and quality hand-in-hand.
This specific microlot is of a varietal known as Geisha (otherwise known as Gesha, deriative of the Ethiopian village it was discovered in), which is an often prized arabica varietal, known as the 'goddess of all coffee's'. It is an incredibly delicate plant, with elongated bright green leaves, showcasing truly the most astonishing complexity in speciality coffee.
We adore this microlot for all brewing methods, with notes particularly prominent of Hazelnut, Praline and Vanilla.
Process: Anaerobic Natural
Location: Las Codornices, Cajamarca
Altitude: 1900 MASL
Flavour Notes: Hazelnut, Praline and Vanilla
Roast Level: Medium
Varietal: Geisha
