Floral, Blueberry, Citric Acid, Grape, Tangerine, Orange, Mango, Honey
 
PROCESS DESCRIPTION: 
The process for Gesha Oasis begins by depulping the coffee cherries and draining the beans, followed by an anaerobic fermentation in GrainPro bags for 36 hours. This oxygen-free fermentation environment encourages the development of deeper and more intricate flavors. After fermentation, the coffee is thoroughly washed, ensuring the removal of any remaining mucilage while maintaining the beans' essential qualities.

For the drying phase, the beans are carefully sun-dried on raised canopies for 20 days, a method that ensures slow and even drying to lock in the coffee’s vibrant flavor profile. Once the drying process is complete, the coffee undergoes stabilization in GrainPro bags for 30 days. This crucial step allows the flavors to mature and balance, resulting in a harmonious and well-rounded cup.

The final flavor profile of Gesha Oasis offers an exquisite combination of floral notes, blueberry, citric acid, grape, tangerine, orange, mango, and honey, reflecting the unique characteristics of the Gesha variety and its meticulous washed process.
 
 
HISTORY:
Raúl is a fourth-generation coffee grower, born in 1973. His father, who worked for the National Coffee Federation, arrived in the lane of Gaitania, in Colombia’s Tolima region, in 1970. Later, he married Gilma Gutiérrez, Raúl’s mother, and they acquired 4 hectares of land where they began cultivating coffee.

In 2006, Raúl and his three brothers inherited the farm. Then, in 2008, together with his wife, Astrid Medina, they bought their brothers’ shares and became the owners of the farm. The farm is now run as a family business, with their son, daughter, granddaughter, and a nephew working alongside them. The farm currently has 60,000 coffee trees of varieties such as Caturra, Colombia, Castillo, Borbón Rosado, Gesha, and Papayo.