La Dinastia - Lemongrass Gesha - Colombia

ABOUT THIS COFFEE AND PRODUCER

From Desarolladores:

Wilder Lazo, a veterinarian specializing in livestock farming, transitioned into coffee production under challenging circumstances. As coffee prices continued to decline in 2016 and his father fell seriously ill, Wilder decided to revitalize the family farm with the help of his brother. Initially, their coffees scored between 80 and 83 points on the cupping scale, despite meticulous processes and preparations. Determined to improve, Wilder began analyzing soil samples and applying targeted nutrients and fertilizers to balance the soil's pH. This practice, which he refers to as precision agriculture, significantly enhanced nutrient availability for the coffee trees. Wilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character.” In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology. To ensure optimal results, the coffee trees are first provided with nutrient-rich soil. Fully ripe and exceptionally large cherries are harvested and washed in water tanks to remove impurities and floating beans. After pulping the cherries, Wilder places them in blue fermentation tanks along with chopped lemongrass leaves. The tanks are then filled with water and sealed, allowing the coffee to ferment for 120 hours. Once fermentation is complete, the coffee is fully washed and dried in marquesinas over 12 days.

WHY WE SELECTED THIS COFFEE

There have been lots of discussion around coferments and while intense single fruit forward coferments make up the majority of what you’ll find, on the other end of the spectrum is very rare exceptions such as a high quality low yield gesha fermented with something really unexpected like lemongrass. The result is very unique to say the least and is sure to open your perspective on coferments! At the cupping table, we were pleasantly surprised by the cleanliness of this coffee. The coferment process enhances the intrinsic nature of the coffee rather than dominating the cup with a funky lemongrass flavor although it does still make an interesting impact. We taste strong purple florals that are supported by a natural and complex apricot-like acidity followed by a pleasant sweet spiced finish. We hope you enjoy this offering from us that showcases the possibilities of uniquely clean coferment processes with high quality coffee.