VERY SPECIAL
This is the second time this lot makes it to VS and, again, it’s a sensational representation of two variables colliding to create something beautiful. First is the varietal: Gesha. What is there to say that you don’t know already? It’s possibly the most reputable, known for its clean and elevated flavour profile. Second is the process: washed. Unlike the natural or other experimental approaches, a well-executed washed process respects the intrinsic fruit properties and elevates its flavour potential without adding any funky, crazy, ferment-like notes.
A FAMILY WITH A VISION
La Palestina is located near the village of El Triunfo in the San Jose de Alto district of Cajamarca, Peru. Previously cow pastures, Juan Alarcon Gonzales and Sobeida Coronel Martinez felt this land could have great potential for growing coffee, so in 1951, they purchased it and started to work in it.
Over the years, around 1990, the baton passed on to their sons Juan, Jose, and Annibal. The three agreed they could take the production to the next level and soon introduced a few changes to all systems and facilities, with a particular focus on elevating the quality and reducing their environmental impact.
Slowly but surely, they earned a reputation in Peru’s specialty coffee growing scene—a fact materialised with a spot within the top 20 producers of the 2019 Peruvian Cup Of Excellence.
ABOUT THIS LOT
This lot is made of Gesha varietal—the second batch ever produced at La Palestina. Until 2022, they concentrated on growing Bourbon, Caturra, Catuai and Catimor.
During this process, the cherry is mechanically pulped and dry/wet fermented for about 24 hours in plastic tanks. Then, it is washed and dried on a solar patio. All wastewater and mucilage are placed in a deposit in the ground, and raised pallets are used to avoid contact of parchment coffee with the floor.
ENJOY!
We’d love to hear how you go and about your thoughts on this VS coffee. And remember, you can always check our online brew guides and YouTube channel for guidance on several brewing methods—or simply send us any questions via email.
