/049 Colombia — Gesha

anoxic natural

22.520.671.465.5 inc. VAT inc. VATex. VAT

ANOXIC GEISHA

In the hills of Southern Huila, in the small El Portal of Palestina, Nelson Sánchez produces some of the most captivating coffee we’ve come across. Yet, very little is known about him. He doesn’t seek the spotlight, and there’s almost no information about his work beyond what truly matters—the coffee itself.

What we do know comes from our close friend Herbert, who has been working with Nelson for years through LaREB. Herbert speaks highly of his approach: precise and committed to quality. Nelson’s coffees are always vibrant and complex, with tropical sweetness, layered red fruit, and a boozy, lingering finish.

While others may tell their stories through interviews and social media, Nelson lets his coffee speak for itself. And when you taste it, you understand why words aren’t always necessary.

Tropical and complex, with a process-forward character. Bursting with tropical fruit, pomegranate, and red berries, balanced by a bright malic acidity. A rich, oh-so-sweet profile leads into a subtle boozy finish.

— Anoxic Natural Gesha

Anoxic Natural Process
Overripe picking,
10 days in-husk resting in an enclosed container.
Greenhouse drying during 30 days.

 

Fun fact:
Anoxic is actually the correct term when describing the environment of fermentation without oxygen, but the coffee industry is more familiar with anaerobic, so we sometimes follow that too. It’s not the same—anaerobic refers to the process of fermentation occurring without oxygen (which is always the case), while anoxic specifically refers to the lack of oxygen in the fermentation environment.

/049 Colombia — Gesha
22.520.671.465.5 inc. VAT inc. VATex. VAT Select options