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WEEKENDERS COFFEE COLOMBIA Gilma Rosa Gutierrez

WEEKENDERS COFFEE

WEEKENDERS COFFEE COLOMBIA Gilma Rosa Gutierrez

Regular price HK$240.00

Gilma Rosa Gutierrez is a passionate farmer who runs La Esperanza Farm with her husband Raul Duran.
La Esperanza farm is located in Planadas, Tolima Province, Jordan, at an altitude of 1,600 meters. The farm covers an area of ​​5 hectares. Since its establishment in 1980, it has planted Caturra, Colombia, Castillo and other varieties.

At this farm, cherries are picked when ripe and left for 24 hours. After that, remove the pulp and place the coffee beans in a jar.
Ferment for 24 hours. Rinse the coffee three times and drain in a drain bag. Afterwards, the coffee is placed on high ground to dry.
Dry in place. Drying takes 15 to 20 days (approximately 3 weeks) depending on weather conditions.
La Esperanza has two harvest seasons: April to June and October to December.

  • Taste: Floral, pear, orange, balanced, caramel
  • Variety: Castillo
  • Process: Fully Washed
  • Country: Colombia
  • Region: Jordan / Planadas / Tolima
  • Altitude: 1,600m
  • Farm: La Esperanza
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: November 4, 2024
  • Material: 100% coffee beans
  • Weight: 200g
Spend $400 to get free shipping
About WEEKENDERS COFFEE

Remaining ancient buildings and houses in Kyoto. customs handed down. A rooted coffee culture. I believe that only with awareness and determination can we continue to protect ourselves. They are there to create another new coffee culture. It is a space created with something from one's own heart while keeping in mind the traditional Japanese look. I hope a little coffee can satisfy your five senses.

Although it is just a small front garden, the sun pours in, the rain nourishes it, the wind blows through it, and the seasons change. When following these events, it feels like no two days are the same. They also take great care with the coffee they brew while appreciating the daily changes.

Their goal is to roast coffee that is three-dimensional, sweet and sour, and has a long finish. They source and select their green beans locally, roast them to bring out their character, and use extraction techniques to create a cup of coffee.

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