Colombia El Fénix Anoxic Natural Gesha Nº 236
Colombia El Fénix Anoxic Natural Gesha Nº 236
Colombia El Fénix Anoxic Natural Gesha Nº 236
Colombia El Fénix Anoxic Natural Gesha Nº 236
Colombia El Fénix Anoxic Natural Gesha Nº 236

Colombia El Fénix Anoxic Natural Gesha Nº 236

From £18.25

Tastes Like:

Strawberry, Jasmine & Papaya

Roast:

This coffee comes from the El Fenix farm in Calarcá, Colombia, which was set up by our export partner- Raw Material. The purpose of Read more

About Colombia El Fénix Anoxic Natural Gesha Nº 236

This coffee comes from the El Fenix farm in Calarcá, Colombia, which was set up by our export partner- Raw Material. The purpose of the farm is to run experiments and trials using unusual varietals and processing techniques. It was funded by a kick-starter campaign which has helped RM build a community wet mill and training centre on site to be used by neighbouring producers.

The gesha varietal is famed for its unique florality, complex fruit sweetness and distinct aromatics. It is difficult to grow, but the results are more than worth while - hence the hefty price tag!

Size: SMALL 250g

£18.25
£62.10

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Delivery information

Roasted & dispatched the next working day with Royal Mail Tracked service.

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Colombia

Process

Anoxic Natural

Producers

Miguel Fajardo Mendoza

Grown

Calarcá, Quindío

Altitude

1680m - 1800m

Varietals

Gesha

The farm faces west into the Cauca Valley and benefits from an ideal aspect - meaning lots of sunlight throughout the day and reliable rainfall. Once the daily harvest is complete, the coffee cherries are floated immediately, removing any underripe fruit. The water used is collected rain water, and is reused until it reaches a pH of 5.5. In the case of the anoxic process, the ripe cherry is then sealed underwater at a stable 25 degrees Celsius for 48hrs. After this time, the coffee is rinsed and placed onto raised beds for drying over the next 4 to 5 weeks! The air is able to circulated around the coffee, and turning occurs every 30 minutes to avoid any patches of over fermentation. The gesha varietal adds a further unique quality to this process. The coffee is highly floral, sweet and complex and distinct from all other coffee varietals. Gesha coffees are the most expensive in the world, with the best lots fetching thousands of dollars per kilo!

Ash says...

This coffee really shines as a carefully brewed pour-over coffee. There is so much potential here, each sip seems to reveal new and complex flavours.

Coffee Jungle
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