A very special lot since it is the result of the union of two friends. It is a small batch of the Gesha variety from the Volc\u00e1n Azul farm managed by Alejo Castro together with the help of the well known NOMAD, Diego Robelo owner of the Aquiares farm. These two good friends decided to get together and make an experimental fermentation of Alejo’s Gesha with an inoculum made from the flowers of Diego’s coffee trees. The result in the cup of this combination is a very complex coffee with all the elegance of the Gesha variety. The whole lot is here at NOMAD. And it is a very small batch. So we recommend that you do not miss this opportunity to try it.<\/p>\n
This Gesha was collected on February 7, 2021, at the Volc\u00e1n Azul farm. It was introduced into a fermentation tank in an anaerobic environment where the inoculum of coffee flowers from the Aquiares farm was incorporated for a controlled fermentation of 7 days. Upon leaving fermentation, it was dried in the sun for 14 days.<\/p>\n
How did they obtain this inoculum from the flowers of the coffee trees on the Aquiares farm?<\/p>\n
Aquiares has a unique characteristic, and it is that during the harvest sporadic blooms can occur due to the rains influenced by the Caribbean. His team spotted an opportunity in this phenomenon as they were evaluating which microbial cultures to use when fermenting their coffee cherries. There are very unique yeasts that feed on the nectar of coffee flowers during the first day of flowering. So Aquiares’ team collected freshly opened flowers completely colonized with this particular type of yeast.<\/p>\n
They applied an isolation technique to harvest wild yeast from the collected flowers. In this way, we create a microbial culture from these yeasts. They found that a native strain of Metschnikowia Pulcherrima was very abundant and smaller colonies of Hanseniaspora species. The microbial culture was allowed to grow and develop.<\/p>\n