Colombia - Franky Hoyas - Tropical Gesha - 8oz

We’re saying goodbye to summertime with one last coffee vacation and you’re invited! We’ll be traveling via Franky Hoyas amazingly fun tropical gesha that will transport you to a remote beachy island with every sip. With this coffee you’ll find vibrant oceans of kiwi and sweet rings of fruit loops that make it a trip you won’t forget as we transition to fall! Check out the info below and grab a bag while ya can!

We Taste: Fruit Loops, Kiwi, Chamomile
Process: "Advanced Washed" Thermal Shock with Orange and Red Fruits Yeast Extract
Varietal: Gesha
MASL: 1650

About the process, from our pals at Knowwhere Coffee:

We begin with the harvesting of ripe cherries, where we measure and monitor the Brix degrees between 22 and 28 to determine the optimal picking time. Once the cherries are brought to the mill for processing, we initiate our first fermentation—an oxidation of the coffee for 38 hours—which allows us to develop alcohols during this stage. We then proceed to float and sanitize the cherries, ensuring the highest level of food safety and cleanliness for our coffee. After depulping, we place the coffee into 210-liter drums to continue the fermentation. The coffee is kept in open drums to raise the temperature of the mass and produce alcohols that help us achieve the desired profile. After 6 hours, we apply a thermal shock at a temperature of 35°C (95°F). This thermal shock opens the pores of the coffee to inoculate the orange and red fruit extract yeasts used to create our tropical profile.We then continue with a 38-hour submerged fermentation in our fully sealed drums filled with water. Once this final fermentation is complete, we wash the coffee. We perform a 12-hour solar drying phase for pre-drying, and conclude with 28 hours of mechanical drying, which allows us to seal the fermentation and preserve the expected flavor profile.