Colombia Orlando Ospina Geisha Anaerobic Natural

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

ABOUT ORLANDO’S ANAEROBIC NATURAL GEISHA

This special naturally processed Gesha from Orlando Ospina’s La Maria farm begins with the careful selection of the finest cherries. After sorting, the cherries undergo anaerobic fermentation in sealed grainpro bags for up to 96 hours, enhancing their fruit complexity. The cherries then enter a three-phase drying and resting process, designed to elevate flavour profile even further. In the end, the cherries are dried three times, once on raised beds and twice in mechanical silos, with a total of 28 days of resting in between each drying phase. This unique process, brings incredible vibrancy, texture, and flavour to the cup.

WHO IS LOHAS BEANS?

Lohas Beans is a Colombian exporter that partners with some of the country’s most esteemed and innovative producers, bringing exceptional Colombian coffees to the world stage. Their coffees have been featured in competitions, served in some of the finest cafes globally, and brewed by the most passionate baristas at home. Although not producers themselves, they offer distinct and outstanding lots tailored for discerning coffee lovers by partnering with superstar Colombian producers (including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina and Paola Trujillo).

We must thank Lohas for curating our selection of three coffees from Orlando Ospina and the Vergara brothers. In our trip to Colombia in late 2024, our team had the pleasure of cupping many remarkable lots at Lohas Beans office with the founder of Lohas Beans, Juan Campos.