Producer Newerley Gutiérrez, a fifth generations farmer and Q-grader, loves developing unique flavour profiles for his Gesha varieties. With this Blue Natural process, he created a coffee that has that classic jammy flavour you expect from a Gesha but with some fermented notes to add depth of flavour. Expect tasting notes of Black cherry jam, rose, jasmine, tangerine and wild honey.

Blue Natural Processing:

The coffee fermentation process begins with 24 hours of cherry oxidation. During this period, the beans are not submerged and are kept in cloths or fibers at controlled temperatures. 

After oxidation, the cherries are transferred to plastic bins with tight seals equipped with a valve system, allowing gas to escape without allowing air to enter, creating a suitable environment for anaerobic fermentation.

The cherries are submerged for 70 hours, inoculating microorganisms and yeasts native to the farm. 

This process results in a total of 94 hours of fermentation. The term ""blue"" is used to describe this process because of the blue color that the beans take on during the fermentation, indicating an optimal level of quality."