Eternal Sunshine | Colombia | Gesha Variety
NOTES: Capri Sun | Botanical Garden | Nirvana (Roasted 8|4|2025
VARIETY: Gesha
PROCESS: Natural
FARMER: Reforest Project
FARM: Cherry from Reforest Project - Processed at El Vergel Estate
REGION: Caldas
MUNICIPALITY: Manzanares
ALTITUDE: 1,800 masl
The journey of Eternal Sunshine begins with the meticulous selection of Gesha coffee cherries, a legendary variety renowned for its unparalleled floral and delicate flavor profile. Handpicked at peak ripeness, the cherries undergo a 36-hour aerobic pre-fermentation on tarps. This stage allows oxygen to enhance the coffee’s natural complexity, laying the groundwork for its signature aromatic and fruity qualities.
Following pre-fermentation, the cherries are carefully transferred to hermetic tanks placed under shade for a 96-hour anaerobic fermentation. During this process, the controlled environment encourages a slow and precise fermentation, ensuring the cherries reach a pH of 3.9–4.0. This critical point naturally breaks down the mucilage, releasing the beans from the cherry while intensifying the coffee’s vibrant flavors and aroma.
Once fermentation is complete, the beans enter a carefully monitored drying phase. The cherries are mechanically dried for 72 hours with intervals to achieve a humidity level of 22%. Afterward, they rest for five days to stabilize before being sun-dried on raised beds for 16 hours, achieving the ideal moisture content. This hybrid drying approach preserves the coffee’s complexity and highlights its floral, caramel, and red fruit notes.
To ensure the coffee’s full potential, the beans are stabilized for 30 days in GrainPro bags. This essential step allows the flavors to harmonize and mature, resulting in a balanced and refined cup. The stabilization period protects the beans from external elements, preserving their quality until they reach the roaster.
NOTES: Capri Sun | Botanical Garden | Nirvana (Roasted 8|4|2025
VARIETY: Gesha
PROCESS: Natural
FARMER: Reforest Project
FARM: Cherry from Reforest Project - Processed at El Vergel Estate
REGION: Caldas
MUNICIPALITY: Manzanares
ALTITUDE: 1,800 masl
The journey of Eternal Sunshine begins with the meticulous selection of Gesha coffee cherries, a legendary variety renowned for its unparalleled floral and delicate flavor profile. Handpicked at peak ripeness, the cherries undergo a 36-hour aerobic pre-fermentation on tarps. This stage allows oxygen to enhance the coffee’s natural complexity, laying the groundwork for its signature aromatic and fruity qualities.
Following pre-fermentation, the cherries are carefully transferred to hermetic tanks placed under shade for a 96-hour anaerobic fermentation. During this process, the controlled environment encourages a slow and precise fermentation, ensuring the cherries reach a pH of 3.9–4.0. This critical point naturally breaks down the mucilage, releasing the beans from the cherry while intensifying the coffee’s vibrant flavors and aroma.
Once fermentation is complete, the beans enter a carefully monitored drying phase. The cherries are mechanically dried for 72 hours with intervals to achieve a humidity level of 22%. Afterward, they rest for five days to stabilize before being sun-dried on raised beds for 16 hours, achieving the ideal moisture content. This hybrid drying approach preserves the coffee’s complexity and highlights its floral, caramel, and red fruit notes.
To ensure the coffee’s full potential, the beans are stabilized for 30 days in GrainPro bags. This essential step allows the flavors to harmonize and mature, resulting in a balanced and refined cup. The stabilization period protects the beans from external elements, preserving their quality until they reach the roaster.
NOTES: Capri Sun | Botanical Garden | Nirvana (Roasted 8|4|2025
VARIETY: Gesha
PROCESS: Natural
FARMER: Reforest Project
FARM: Cherry from Reforest Project - Processed at El Vergel Estate
REGION: Caldas
MUNICIPALITY: Manzanares
ALTITUDE: 1,800 masl
The journey of Eternal Sunshine begins with the meticulous selection of Gesha coffee cherries, a legendary variety renowned for its unparalleled floral and delicate flavor profile. Handpicked at peak ripeness, the cherries undergo a 36-hour aerobic pre-fermentation on tarps. This stage allows oxygen to enhance the coffee’s natural complexity, laying the groundwork for its signature aromatic and fruity qualities.
Following pre-fermentation, the cherries are carefully transferred to hermetic tanks placed under shade for a 96-hour anaerobic fermentation. During this process, the controlled environment encourages a slow and precise fermentation, ensuring the cherries reach a pH of 3.9–4.0. This critical point naturally breaks down the mucilage, releasing the beans from the cherry while intensifying the coffee’s vibrant flavors and aroma.
Once fermentation is complete, the beans enter a carefully monitored drying phase. The cherries are mechanically dried for 72 hours with intervals to achieve a humidity level of 22%. Afterward, they rest for five days to stabilize before being sun-dried on raised beds for 16 hours, achieving the ideal moisture content. This hybrid drying approach preserves the coffee’s complexity and highlights its floral, caramel, and red fruit notes.
To ensure the coffee’s full potential, the beans are stabilized for 30 days in GrainPro bags. This essential step allows the flavors to harmonize and mature, resulting in a balanced and refined cup. The stabilization period protects the beans from external elements, preserving their quality until they reach the roaster.