COLOMBIA CASABLANCA GESHA
COLOMBIA CASABLANCA GESHA
CHERRY • PINK LEMONADE • WHITE PEACH • LILAC
FARMER/GROWER: Liliana Caballero Rojas at Hacienda Casablanca
Gesha variety, a rare super-flavorful subspecies of Arabica coffee. This coffee was produced by Liliana Caballero Rojas at Hacienda Casablanca Farm in the Santander Department of Colombia.
Cherry, Pink Lemonade, Lilac, Lemon-Lime, White Peach, and Fresh Fruit Juice.
Liliana Caballero Rojas and her family acquired Hacienda Casablanca in Vereda Vericute, Municipio Floridablanco in 2006. Hacienda Casablanca dates back to 1860, three years after the Department of Santander, where it sits, was founded. It was initially known as Villa Josefa, then called Hacienda La Leona, and finally named Hacienda Casablanca. Liliana is a native of Santander, born to parents who worked in agriculture, and grew up to dedicate herself to cultivating coffee to provide a better life for her family and for the people who work year-round and seasonally on Hacienda Casablanca.
Liliana has a background as an administrative and financial professional, and through that lens she has a vision to add value to her coffee fields through planning, renovating older parcels, planting new varieties, and improving processing and drying techniques. Winning first place in the National Yara Champion Program in 2016 helped to motivate her to continue striving for excellence, which shows year over year in her crops. Liliana also sells roasted coffee to the local market in packages she designed herself to bring in additional revenue, which has been helpful in the past during times of pricing crisis.
This lot of Gesha coffee underwent Washed processing. Once the ripe cherries are harvested they are taken to the mill where they are sorted to remove any twigs, leaves, or immature cherries. Cherries are floated to sort by density and then are taken to the first fermentation step. They are then pulped, leaving a bit of mucilage to undergo the second fermentation process. Coffee is then taken to canals for washing, and the beans are further sorted. The coffee is taken to drying beds where it will be dried at a controlled temperature no higher than 40° Celsius.
Santander is unique among Colombia’s coffee growing regions, with a varied topography of mountains, rivers, canyons, and valleys. Located to the east of Antioquia and the north of Boyaca, Cundinamarca, and Bogota in Central Colombia, the department of Santander was established in 1857 and today contains a variety of agricultural industries.
Santander’s Andes mountains are where some of the first coffee farms in Colombia were established, and the Department’s agricultural history is intertwined with the history of coffee. Fresh water sources and rich soil continue to make the region suited for coffee farming today, with shade trees and forests incorporated on most farms.
Hephaestus Series Exquisite Coffees are limited run, whole bean only special selections. Packed in compostable zipper bags with one way valve, and artwork on each label, Hephaestus Series are the delicious coffee of the gods!
Q: "Why should I buy these coffees? They seem expensive."
A: Coffee prices for single origin specialty level coffees are set by their quality, rarity, and demand. This coffee is not the typical coffee you would buy in a grocery store, or even order daily at your local shop. Much like fine wines and their spectacular vineyards, the greatest quality coffee from the greatest farms tend to be in extremely high demand and produced in very small amounts. Single origin coffees are pure terroir. The taste of a coffee is dictated by its growing conditions, soil, environment and processing. Single origin coffees can be very different from an expected notion of what coffee is. It can display fruit flavors, pointed brightness, deep sugars, chocolates and grain tones. Single origins suit the coffee drinker who is adventurous, loves discovering different flavors, and tends to drink their coffee black, without cream and sugar.
Q: "Why Whole Bean Only?"
A: Whole bean coffee will maintain freshness and quality for longer than ground coffee. Oxidation is the enemy of the flavor of coffee. Whole bean coffee simply presents less surface area to the open air over time, providing for a longer window of freshness and optimal drinkability. We recommend only grinding what you need to prepare your drink at each sitting.