colombia coffee
Colombia – Gesha Spirits (Semi-Washed Anaerobic)
by the bean cartel coffee roasters · melbourne, australia
you'll taste lemon before grapefruit. this is colombia – gesha spirits (semi-washed anaerobic), an anaerobic colombia from the bean cartel coffee roasters.
lemongrapefruitcitrus zestwineyjasminefloralblack teatea-like
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- gesha
- status
- in stock
colombia gesha spirits is a semi-washed anaerobic gesha from huila, colombia, roasted by the bean cartel coffee roasters. the anaerobic process drives pronounced winey and floral character, with lemon, grapefruit, and citrus zest giving bright acidity alongside jasmine and black tea undertones. gesha as a varietal is known for its delicate, tea-like structure, and that quality comes through clearly here. to get the most from it, use a filter method such as pour-over or aeropress at a lower brew temperature, around 88-92°c, to preserve the floral and citrus complexity without pushing bitterness.
common questions
What does Colombia – Gesha Spirits (Semi-Washed Anaerobic) taste like?
expect lemon, grapefruit, and citrus zest leading the cup, with a winey quality from the anaerobic process and softer floral notes of jasmine alongside a black tea, tea-like finish.
How is Colombia – Gesha Spirits (Semi-Washed Anaerobic) grown and processed?
it is a gesha varietal grown in huila, colombia, and processed using a semi-washed anaerobic method, where oxygen is restricted during fermentation to intensify fruit and winey characteristics.
How should I brew Colombia – Gesha Spirits (Semi-Washed Anaerobic)?
filter brewing methods such as pour-over suit this coffee well, as they highlight the floral and citrus notes, and keeping water temperature around 88-92°c helps avoid masking the tea-like delicacy of the gesha varietal.
about the bean cartel coffee roasters
good coffee in a city this serious about it doesn't survive on location alone. the bean cartel coffee roasters sits out in notting hill, duerdin street, which is not a café strip or a postcode people romanticise, and yet people keep coming back. that's not nothing. as a specialty roaster, the focus is on the beans themselves, the sourcing decisions, the roast profiles, the gap between what coffee could taste like and what it usually does. you don't end up at unit 5 by accident, you end up there because someone pointed you toward it for a reason. the regulars here are regulars for a reason too, and that loyalty in melbourne, where the options are genuinely endless, means something concrete. start with a filter if you want to understand what they're doing with the roasts.
all coffee from the bean cartel coffee roastersmelbourne, australia
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