#138 Moon Gesha Coffee Beans Collab with Brian Quan

From our Green Coffee Source, Forest Coffee:

HISTORY: 
Meet Milton Monroy, the mastermind behind this exceptional coffee from his renowned San Pedro farm in San Juan de la China. Milton's coffee journey began alongside his father, cultivating traditional varieties like Castillo and Caturra. But their world changed when they discovered the mesmerizing Gesha variety, instantly falling in love with its unparalleled flavors. They boldly planted 25% of their farm with Gesha, a decision they've never regretted. Milton's dedication to perfecting the processing of Gesha has paid off, earning his farm a spot as a consistent finalist in the Colombian Cup of Excellence. Together, we've crafted this Gesha capturing the essence of Milton's farm.

PROCESS DESCRIPTION: 
The journey of Moon Gesha coffee begins with the careful selection of ripe Gesha cherries in the highlands of Ibagué, Tolima, under the expertise of farmer Milton Monroy. The beans undergo an intricate dual fermentation process, starting with a 36-hour anaerobic pre-fermentation in cherry, followed by an additional 36-hour aerobic fermentation in muscilage after being depulped. This meticulous fermentation process enhances the coffee's vibrant and complex flavors. The beans are then dried using a mixed drying method, combining sun-drying on raised beds with mechanical drying, over a span of 20 days. To ensure optimal flavor development, the beans undergo a stabilization period of 10 days. The result is a coffee with a bright and creamy flavor profile, featuring notes of citric acid, lemongrass, tangerine, orange, and yellow fruits. Moon Gesha exemplifies the art of washed coffee processing, delivering a refined and unforgettable coffee experience.