This stunning Gesha might be the highest-scoring coffee we offer all year. Fans of big-flavour producer Ángela Rojas will know to expect something mega: Every single flavour note is dialled up to 11 here for both the curious taster and fans of the really big juice. There's riotous strawberry and succulent rambutan, sweet minty pansy, buttery chrysanthemum plus structure for days ... each sip is an exquisite swirl of sugary, flowery bliss. We can't wait for you to try it.
We're always honoured to sell Ángela's coffees and love supporting her ingenuity and vision for revitalising her family farm. Here's more of the family story from our importing partners Mi Cafe:
Luz Ángela Rojas grew up surrounded by coffee plants, immersed in nature while helping her father with every task the farm required. During a time of coffee crisis, her parents (pictured above) advised her not to stay at the farm. The idea was for her to go to university and follow a different path, away from the challenges of the coffee sector and the traditional roles of household duties, looking after children, and maintaining the home. Ángela began a career in healthcare, where she became a head nurse. However, as she advanced she felt that something was calling her back to her roots: coffee. She began to realise that coffee plants, just like humans, require care and attention to thrive.
So, Ángela began to reconsider and coffee became part of her own dreams. She saw farming not only as a family tradition but as a project that could be reinvented. She also decided that her life would not just be about studying and working in the city, but about integrating her knowledge of health and management into the coffee world. She discovered that the principles of administration she had learned could be applied to any business, even to her family’s coffee farm.
Although her parents insisted she follow her professional career, she reconnected with life on the farm and decided to stay and work alongside her parents. Ángela is committed to offering differentiated coffees with a wide variety of flavours beginning with quality agronomic work.
The project is entirely family-run, and everyone involved is motivated to push the quality of their coffees. Ángela has transformed the family legacy into a model of innovation within coffee farming.
For this coffee, hand-selected ripe cherry was oxidised for 24 hours in food-safe drums, then pulped dry and oxidised for a further 24 hours to remove mucilage. The coffee was then washed at 45°C to create a thermal shock, followed by fermentation for 72 hours at temperatures below 25°C with a specific yeast, Gesha pulp, and mosto from a previous fermentation. After 72 hours, the coffee was washed at 5°C to seal in the fermentation. Finally, the coffee was dried for 76 hours at about 38°C and then stablised in Grain-Pro type bags.
Elevation: 1600-1850 Meters Above Sea Level
Varietal: Orange Gesha
Cup score: 92.5
Price paid per kg: £30
Process: Washed, Thermal Shock
