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AMOC - Gesha Colombia - La Cuchilla [Filter]

AMOC - Gesha Colombia - La Cuchilla [Filter]

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THE WASHED GESHA PARAGON — Colombia
by Olga

Olga Lucia Burgos – Finca La Cuchilla, Nariño, Colombia

Filter - 100gr

Lemon merengue + Vanilla + White rose + Velvet

ABOUT THE COFFEE

At 1950 MASL in the volcanic soils of Nariño, Colombia, Olga Lucia Burgos and her brother Ciro are redefining their family’s legacy at Finca La Cuchilla. As third-generation coffee producers with over 25 years in the game, they’ve seen it all—from the rollercoaster of market prices to the roadblocks of Colombian coffee production.

But the Burgos family isn’t just along for the ride. Three years ago, they made a bold move, planting Gesha with top-tier seeds straight from Panama. The result? Exceptional coffees that capture the raw, volcanic soul of Nariño.

Olga Lucia keeps it real with traditional processing methods, honouring generational knowledge while pushing boundaries. Her coffees are a tribute to the land, a blend of resilience, innovation, and deep respect for the craft.

PROCESSING:

1. Harvesting: This is carried out ensuring only ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Oxidation: This is done in food-grade plastic drums for 24 hours.

4. Pulping: The cherries are pulped dry.

5. Fermentation: For 48 hours in grainpro-type bags.

6. Fermentation completion: After 48 hours, the coffee is washed.

7. Drying: After washing, the coffee goes into drying, which is carried out for 25

days in drying beds .

8. Stabilisation: This is done in grainpro-type bags for 60 days.

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