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Producer - Jaime Urrea
Origin - Colombia
Process - Washed
Varietal - Gesha
Altitude - 2209 MASL
Flavour Notes - Tangerine, Zesty, Elderflower
Best for: Everything
roast level: Light
Farm
Jaime Urrea Pizo is a coffee producer from the western municipality of La Plata. His Finca San José sits at an impressive 2,209 m.a.s.l, making it one of the highest farms Osito works with. Finca San José spans 11 hectares, of which two are currently producing coffee. Jaime has approximately 3,000 four-year-old Gesha and Pink Bourbon trees, and he hires up to 10 local pickers to harvest them.
PROCESS
Jaime’s first-place-winning washed-process Gesha was carefully hand-selected for peak maturity, then rested intact overnight after being brought in from the field. The next day, the cherries were floated, de-pulped, and fermented in water for 48 hours. The wet parchment was then rinsed and placed on raised beds inside a parabolic greenhouse solar dryer for 20 to 30 days.
Producer - Jaime Urrea
Origin - Colombia
Process - Washed
Varietal - Gesha
Altitude - 2209 MASL
Flavour Notes - Tangerine, Zesty, Elderflower
Best for: Everything
roast level: Light
Farm
Jaime Urrea Pizo is a coffee producer from the western municipality of La Plata. His Finca San José sits at an impressive 2,209 m.a.s.l, making it one of the highest farms Osito works with. Finca San José spans 11 hectares, of which two are currently producing coffee. Jaime has approximately 3,000 four-year-old Gesha and Pink Bourbon trees, and he hires up to 10 local pickers to harvest them.
PROCESS
Jaime’s first-place-winning washed-process Gesha was carefully hand-selected for peak maturity, then rested intact overnight after being brought in from the field. The next day, the cherries were floated, de-pulped, and fermented in water for 48 hours. The wet parchment was then rinsed and placed on raised beds inside a parabolic greenhouse solar dryer for 20 to 30 days.
