LUZ ÁNGELA'S ORANGE GESHA TSW - ORANGE GESHA, THERMAL SHOCK WASHED - COLOMBIA

SCENERY
LONDON, ENGLAND

LUZ ÁNGELA'S ORANGE GESHA TSW - ORANGE GESHA, THERMAL SHOCK WASHED

ORANGINA
OLEO-SACCHARUM
NEROLI

PRODUCER: LUZ ÁNGELA ROJAS & EDINSON ARGOTE
ORIGIN: COLOMBIA
REGION: OPORAPA, HUILA
FARM: CHORRO ALTO
VARIETAL: ORANGE GESHA
ALTITUDE: 1600 - 1850 MASL
PROCESS: THERMAL SHOCK WASHED
IMPORT PARTNER: MICAFE

ROAST DATE: JUNE 25, 2026

FROM THE ROASTER

LUZ ÁNGELA AND EDINSON ARE SOME OF THE MASTERS OF HIGH INTERVENTION, THUMB PRESSED HARD ON THE SCALE PROCESSING - THE EPITOME OF THE MODERN COLOMBIAN STYLE. THIS ORANGE GESHA LOT HAS BEEN PUSHED HARD IN THE DIRECTION OF FRESH SQUEEZED CITRUS OILS AND PERFUMED FLORALS, RESULTING IN A SUPER BRIGHT AND INTENSE CUP.

WE'RE TASTING BIG PERFUMED CITRUS AROMATICS - WE'RE FINDING NEROLI OIL AND YUZU ZEST. IN THE CUP THE CITRUS CONTINUES WITH AN ALMOST EFFERVESCENT (FIZZY) EDGE TO THE BODY AND HIGH SWEETNESS, REMINDING US OF ORANGINA, WITH A SLIGHTLY SPICED NOTE LIKE PINK PEPPERCORN & CORIANDER SEED. AS IT COOLS BECOMING MORE AROMATICALLY INTENSE, CONCENTRATED LIKE LEMON OLEO-SACCHARUM, VIOLETS AND JASMINE, AND A SHERBET ESQ FIZZINESS.

PROCESS

THERMAL SHOCK WASHED: SELECTIVELY PICKED CHERRIES ARE FLOATED TO REMOVE GREEN, OVERRIPE, AND DRY CHERRIES. WHOLE CHERRIES UNDERGO AN INITIAL 24 HR AEROBIC FERMENT IN FOOD-GRADE PLASTIC DRUMS, AND ARE THEN PULPED. THE PARCHMENT COFFEE UNDERGOES A FURTHER 24 HR DRY AEROBIC FERMENT, PARCHMENT THEN WASHED WITH 45°C+ WATER THEN INOCULATED WITH YEAST ALONGSIDE A GESHA MOSTO FROM A PREVIOUS FERMENTATION (ACTING AS A STARTER CULTURE AND NUTRIENT FEED) AND FERMENTED FOR A FURTHER 72 HRS, BEFORE A 5°C FERMENTATION CRASH COLD WASH. COFFEE IS DRIED FOR 76 HRS AT AN AVERAGE TEMPERATURE OF 38°C, FOLLOWED BY STABILISATION IN GRAINPRO BAGS.

HARVEST

CROP 25/26, ARRIVED UK: APRIL 2026. THIRD SEASON PURCHASING FROM LUZ ÁNGELA