Bolivia - Juan Carlos Huanca Gesha, Natural
$13.32 per pound
| Cupping Score | 85 |
|
Fragrance/Aroma |
Fruit leather, Toaster Strudel, marshmallow, blueberry, vanilla wafer, dried cranberry |
|
Acidity |
Citric, soft, fresh red grape |
| Flavor/Nuances |
Wild strawberry, watermelon taffy, pear, tangerine, pomegranate, Red Vines licorice, peach |
|
Sweetness |
Cane sugar, raspberry, fruit punch |
|
Body/Mouthfeel |
Tea-like, silky, juicy |
|
Finish/Aftertaste |
Quick and clean, vanilla bean |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
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In our roastery
In Fall of 2023 we offered our first coffee from Juan Carlos Huanca. Our curiosity was piqued by the region, varietal recognition, and there was an extremely limited quantity available. Beyond coffee itself, Juan Carlos and Finca La Asunta shared their story about bouncing back from a failed crop that led to producing exotic varietals - like this Gesha.
This natural process is a culmination of this producer’s care, diligence, and attention. Our 2023 offering was a washed lot, and this year’s natural processing produces delicate flavors of fruit, tea, and deep sweetness in a stunning cup. This coffee is extremely limited in supply, and it will be gone quickly.
In your lineup
This coffee fits into a special offering category. We roast this coffee very light to experience the terroir, the processing, and the flavor of the varietal itself. Light roast levels will maintain sweetness and complexity. First crack can be soft, and you may want to mark this at the outlier that occurs around the average temperature you experience first crack on your machine. Beyond that, +1:15 in development with only +7F is the target that will yield the best characteristics this coffee has to offer.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting a 1 kilogram batch.
| 0:00 | 390°F | Charge |
| 1:43 | Turning Point | |
| 5:13 | Green < Yellow | |
| 10:38 | First Crack | |
| 11:50 | 384°F | Drop |
Origin: Bolivia
Region: La Asunta
Farm: Juan Carlos Huanca
Variety: Gesha
Process Method: Natural
Altitude: 1550 masl
RoastPATH® ID: CI068-A02-0021
About
Juan Carlos Huanca owns Finca La Asunta in La Asunta Bolivia. This 7-hectare farm has 3 hectares planted with coffee and he grows citrus fruits on the other parts of the farm.
Juan does a dry fermentation for 22 hours then dries on raised beds for 7 days.
Juan planted Gesha in the hopes of producing new and exciting profiles in the region. They produce only 2250kgs of coffee annually from the farm.