Colombia, Luis Anibal 200 Hour Gesha

Expect notes of Blackberry, Caramel, Banana.

This coffee was grown by Luis Anibal Calderon at his farm, Villa Betulia. The coffee itself was given a dry aerobic fermentation of 24 hours, then placed inside GrainPro bags for a whopping 200 hours, maintaining a temperature below 22 degrees the whole time. The results are a boozy, funky and incredibly fruity coffee – expect purple fruit flavours predominantly, with sweet caramel and, finally, tropical, banana-like notes in the aftertaste.

In 2012, Luis Anibal Calderon planted 5,000 Gesha trees. He had to wait an arduous three years for the plants to begin bearing fruit – but when they did, it was worth the wait. This first harvest was very successful, helping Luis receive substantial premiums for his coffee, at a time when the farm wasn’t sustainable without them.

After the success of the Gesha, Luis Anibal decided to pivot his whole farm towards exotic coffee varieties in 2015. In early 2016, Luis Anibal met Felipe, one of the founders of Cofinet. The instant Felipe tried Luis Anibal’s coffee, he was hooked, and would soon be continuously purchasing his microlots of Castillo, Caturra and Gesha. In 2018, with the help of Cofinet, Luis Anibal had improved his processing techniques, making it possible for Cofinet to commit to every single lot of specialty coffee that he produces.