natural gesha FC-35
natural gesha FC-35
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We no longer offer an espresso grind size; this is because we cannot guarantee it will be correct for every machine.
FAR FROM ORDINARY…
NATURAL GESHA — COLOMBIA
BY LIZ ANGELA ROJAS
This coffee is an absolute belter on all brew methods ☕️
farm: Chorro alto
variety: gesha
alt: 1700 masl
process: double anaerobic natural
region: huila, colombia
cup profile: cranberry - blueberry - goji berry
DEEP & SWEET
Anoxic Natural: Ripe cherries picked and floated, before a 48-hour anoxic ferment in sealed shaded barrels.
After fermentation, cherries are dried at 38°C for 72 hours, followed by stabilization in GrainPro bags.
We've booked two coffees from powerhouse coffee couple Luz Angela and Edinson Argote. Edinson Argote brought the processing knowledge - having worked as head of quality on the farm that pioneered high technical intervention processing; Luz Angela had the land (her family farm, Finca Chorro Alto). Together they set up Quebraditas, but this lot of Chiroso has been grown and processed at Chorro Alto.
Chorro Alto sits at 1600 - 1800 MASL in Huila — 10 hectares run by Luz Angela Rojas alongside her family. Luz Angela spent years in healthcare administration before Covid pushed her work remote, bringing her back to the farm. The systems approach she developed in audit management translated directly to coffee production — tight controls on agricultural practices, precise lot separation protocols.
Chiroso came to Colombia as an Ethiopian landrace. The variety emerged through phenotype selection — farmers noticed distinct cherry shapes in their fields and isolated the seeds. The variety is known for heavy florals and pronounced juicy character.
Edinson Argote has brought advanced processing to Chorro Alto. His background runs deep — having worked as head of quality at one of Colombia's most technical processing operations, working with controlled fermentation and targeted yeast applications. Each process decision ties back to the coffee itself — technical intervention serving quality rather than driving it.
The farm stays family-operated. Every choice, from variety selection through processing method, flows through the core team. They're pushing forward with Colombian coffee production by strengthening fundamentals rather than chasing complexity — precise management layered onto proven farming practices.
**IMPORTANT SHIPPING INFO**
PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂, and their flavours gently settle, which is why we recommend letting them rest before brewing. For all brew types, they are best left for 3-4 weeks post-roast for optimum flavour. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk