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METAL FACE - Colombia

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METAL FACE - Colombia

Colombia + Huila
Varietal: Gesha
Process: Washed
Altitude: 1650 masl
 

Green Tea, Lemongrass, Pineapple Candy

This Gesha CB-02 coffee, produced by Santiago Noriega at the Cultivares farm, hails from the renowned Huila region of Colombia. Grown at an elevation of 1650 masl, this Gesha varietal undergoes a meticulous and unique Washed processing method that emphasises controlled fermentation and temperature. The journey begins with hand-picking ripe cherries, followed by an initial 72-hour whole cherry fermentation. After depulping, the beans are oxidised in sealed bags for 24 hours before receiving a traditional wash. The drying phase is equally precise, utilising raised African beds for five days and concluding with an 18-hour mechanical finish in a silo.

Colombia + Huila
Varietal: Gesha
Process: Washed
Altitude: 1650 masl
 

Green Tea, Lemongrass, Pineapple Candy

This Gesha CB-02 coffee, produced by Santiago Noriega at the Cultivares farm, hails from the renowned Huila region of Colombia. Grown at an elevation of 1650 masl, this Gesha varietal undergoes a meticulous and unique Washed processing method that emphasises controlled fermentation and temperature. The journey begins with hand-picking ripe cherries, followed by an initial 72-hour whole cherry fermentation. After depulping, the beans are oxidised in sealed bags for 24 hours before receiving a traditional wash. The drying phase is equally precise, utilising raised African beds for five days and concluding with an 18-hour mechanical finish in a silo.

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From $7.10

Original: $20.28

-65%
METAL FACE - Colombia—

$20.28

$7.10

Description

Colombia + Huila
Varietal: Gesha
Process: Washed
Altitude: 1650 masl
 

Green Tea, Lemongrass, Pineapple Candy

This Gesha CB-02 coffee, produced by Santiago Noriega at the Cultivares farm, hails from the renowned Huila region of Colombia. Grown at an elevation of 1650 masl, this Gesha varietal undergoes a meticulous and unique Washed processing method that emphasises controlled fermentation and temperature. The journey begins with hand-picking ripe cherries, followed by an initial 72-hour whole cherry fermentation. After depulping, the beans are oxidised in sealed bags for 24 hours before receiving a traditional wash. The drying phase is equally precise, utilising raised African beds for five days and concluding with an 18-hour mechanical finish in a silo.