Gesha | Colombia Natalia Lezama Ramirez | Natural
Toffee
Mango
Raisin
Roasted For
Filter
Roast
Light
Country
Colombia
Varietals
Gesha
Process
Natural
Learn More
Beans in details: Producer: Natalia Lezama Ramirez Origin: Colombia Region: Acevedo, Huila, Colombia Process: Natural... (Read more)
Learn More
Beans in details:
- Producer: Natalia Lezama Ramirez
- Origin: Colombia
- Region: Acevedo, Huila, Colombia
- Process: Natural
- Variety: 100% Gesha
- Roast Profile: Filter
- Tasting Notes: Toffee, Dried Mango, Golden Raisin
Brew recommendation:
Brew Ratio: 1:16
Dose: 13g
Yield: 210g
Temp: 92°C
Brew Time: 2:00~2:15
This lot comes from Finca Alto Gracia, a tiny 1.5-hectare farm located in Acevedo, Huila. Natalia is the president of the Flor de Café women’s association and is a leader in the movement to highlight female producers in Colombia.
- The Terroir: The farm sits at 1,600 MASL on the edge of the Amazon rainforest. This unique microclimate features rolling clouds and high humidity, which slows the maturation of the coffee cherries, leading to denser sugars.
- The Process: While marked as "Natural," Natalia often uses an Anaerobic Natural method. The cherries undergo a long, controlled fermentation (typically around 60 hours) in sealed tanks before being dried for 15 days in parabolic sun-dryers.
- Flavour Profile: This coffee is built on deep, syrupy sweetness. You can expect a jammy mouthfeel with dominant notes of dried mango, toffee, and a bright golden raisin finish. It’s a heavier, more "funky" expression of the Gesha variety.
Quantity
Regular price
$38.00
Regular price
Sale price
$38.00
Shipping calculated at checkout.
Frequently bought together
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Frequently asked questions
How does the Anaerobic Natural process change the taste of this Gesha coffee?
While Geshas are typically known for being light and intensely floral, this specific lot offers a heavier, more jammy, and pleasantly "funky" expression of the variety. This is achieved through a meticulous Anaerobic Natural method, where the cherries undergo a controlled, 60-hour fermentation in sealed, oxygen-free tanks before drying in parabolic sun-dryers for 15 days. This extended fermentation amplifies the fruit characteristics, creating dominant tasting notes of dried mango, toffee, and a bright golden raisin finish.
What is the best home pour-over recipe for the Natalia Lezama Ramirez Gesha?
Because this filter roast is built on deep, syrupy sweetness and dense sugars, we recommend a slightly tighter 1:16 brew ratio to maximize its jammy mouthfeel. For a single-cup pour-over setup (like a V60), use a 13g dose of medium-fine coffee to yield 210g of water. Keep your water temperature at 92°C and aim for a fast draw-down time between 2:00 and 2:15 minutes. This specific parameter set will perfectly extract the rich toffee and dried mango notes without muddying the bright finish.
How does the Amazon rainforest microclimate affect the flavour of the Finca Alto Gracia Gesha?
Grown on a tiny 1.5-hectare farm at 1,600 MASL on the very edge of the Amazon rainforest, this Colombian Gesha benefits from a unique environment of rolling clouds and high humidity. For filter coffee lovers, this terroir is crucial, the climate significantly slows the maturation of the coffee cherries on the branch. This prolonged ripening creates incredibly dense natural sugars inside the bean, resulting in a cup with deep, syrupy sweetness. Furthermore, this lot is produced by Natalia Lezama Ramirez, president of the Flor de Café women’s association, meaning every cup supports female leadership and ethical sourcing in specialty coffee.
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