colombia coffee
Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha
by sagebrush coffee shop & roastery · phoenix, usa
expect winey. this is natalia lezama ramirez • anaerobic natural-processed gesha, an anaerobic colombia from sagebrush coffee shop & roastery.
winey
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- gesha, caturra
- status
- in stock
this is a gesha and caturra blend from natalia lezama ramirez, grown in huila, colombia, and processed using anaerobic natural methods. in anaerobic naturals, the whole cherry ferments in a sealed, oxygen-deprived environment before drying, which concentrates sugars and drives the winey, ferment-forward character this coffee is known for. gesha adds inherent floral complexity, while the anaerobic stage pushes the fruit quality into something more intense and vinous. because of that fermentation intensity, lower brew temperatures around 88-92c and a slower pour rate help keep the winey notes expressive without tipping into harsh territory. a pour-over or filter setup will give you the clearest picture of what this coffee offers.
common questions
What does Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha taste like?
this coffee has pronounced winey characteristics driven by its anaerobic natural process, where sealed fermentation amplifies fruit-forward, vinous qualities in the cup. the gesha varietal contributes its own inherent complexity to that fermented fruit base.
How is Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha grown and processed?
it is grown in huila, colombia, using gesha and caturra varietals, then processed as an anaerobic natural, meaning the whole cherries ferment in a sealed, oxygen-limited environment before being dried. this method intensifies sweetness and deepens the winey, fermented fruit profile in the final cup.
How should I brew Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha?
a filter or pour-over approach works well for a coffee this process-forward, as it keeps the winey anaerobic character clear and defined. dialing back your brew temperature slightly, around 88-92c, helps balance the fermentation intensity without suppressing it.
about sagebrush coffee shop & roastery
their house roast hits different when you need something that doesn't taste like it came from a gas station. sagebrush coffee shop & roastery on warner road knows what they're doing with beans, and the people who come here regularly will tell you the same thing. this isn't some hobby operation pretending to understand coffee. they roast their own beans, which means you're getting something fresh instead of whatever's been sitting in a warehouse for months. the chandler location draws a crowd that actually cares about what goes into their cup, not just the caffeine hit. you'll find yourself coming back because consistency matters when you're talking about your daily ritual. skip the flavored nonsense and go straight for whatever they've roasted most recently.
all coffee from sagebrush coffee shop & roasteryphoenix, usa
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