Colombia - Luis Anibal Calderon - Gesha Anaerobic Honey - EXOTIC - SINGLE ORIGIN

Luis Anibal Calderon - Gesha Anaerobic Honey 200 hr

Exotic microlot

This coffee was carefully hand-picked to use only the ripest cherries, exposed to an aerobic environment for 24 hr, and then placed in grainpro bags for 200 hours fermentation, later pulped and placed on raised beds until ideal moisture content was reached.

Altitude: 1500 - 1600 masl

Location: Acevedo, Villa Betulia, Huila

Varietal: Gesha

Tasting: Delicate, rose petals, stone fruit, apple and lime

Luis Anibal was one of the first farmers in Huila to produce highend micro-lots as well as master alternative processing methods such as extended fermentation, honey, and natural. Now, on his farm, you’ll find all sorts of exotic varietals including Gesha, Tabi, Red Bourbon, Java, Sidra, Caturra, Typica, Maragogype, Pacamara, Pink Bourbon, Papayo, Mokka between others. In harvest, he provides jobs to people around, having an economic impact on the community.

Gesha Coffee or Geisha Coffee?

There is much confusion surrounding around the naming of this varietal of coffee. It is often called the Geisha varietal, and just as often this coffee referred to as Gesha coffee (without the i).

The surprising answer is that the root of this confusion can be traced back to a historical misspelling. When this coffee cultivar was ‘discovered’ by colonialists in the 1930’s in Ethiopia it was thought to be near ‘Geisha Mountain.’ However, when this was further investigated it was found that there is no Geisha Mountain in that region and instead the cultivars were likely sourced from the Gori Gesha forest in Ethiopia. So, in terms of strict historical accuracy, it is more precise to refer to the beans from this coffee plant as gesha coffee. (James Hyslop 2021)