Curious Colombia Bella Alejandria Whole Bean

6oz / 170g Whole Bean
Notes: Rose, Sweet Orange, Jasmine, Chamomile, Hibsicus
Region: Huila
Producer: Wilder Lazo, Bella Alejandria
Varietal: Gesha
Process: Submerged Anaerobic Washed
Elevation: N/A
 
From Curious:
 
"Intense florality, incredible sweetness and a long clean finish! When we tasted this coffee we knew it was just perfect for our special anniversary release! 
 
This coffee is from the producer Wilder Lazo and named after his farm "Bella Alejandria". It has pronounced floral notes including rose, jasmine, chamomile, hibiscus and more. It also has a restrained acidity which further accentuates the perception of sweetness in the cup. 
 
The anaerobic fermentation of this coffee emphasizes the character of the coffee. Wilder Lasso ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans.
 
The cherries were pulped and anaerobically fermented in mucilage for just 36 hours. After washing, the coffee dried on raised beds for 12 days. With this minimal fermentation time, and Wilder's controlled techniques, the result is incredibly clean rather than a process-forward result. Wilder's intention was that this Geisha should taste just like the plain variety and not overly processed: floral and delicate. This is why he chose an anaerobic dry fermentation. Submerged fermentation results in more deep florals, richer body, but dry fermentation highlights brightness and bright florals.
 
Mind blowing as filter and also as espresso. To avoid wasting too much dialing in your espresso, I would consider pulling turbo shots with this as they are very forgiving.
 
Wilder Lazo is actually a trained vet but as the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to turn his attentions to the farm together with his brother.
 
Despite elaborate processes, initially their coffees scored between 80-83 points on the cupping scale. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value in order to improve the quality of the coffee. He refers to this appraoch as precision agriculture."