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Transcript:
This is Oliver Stormshak. Today's drop comes from Colombia. It's from a producer by the name of Nesto Gutierrez. And this coffee was grown in La Plata, Huila. We've been working in La Plata for about 15 years now and over this time I met Nesto Gutierrez. He owns a cafe in La Plata, which is originally where I met him, he actually doesn't work with Olympia coffee normally. He usually produces his own coffee and sells his coffee directly to consumers. I've known about his gesha cherries for about the last four or five years, and last year, I decided to purchase raw cherry from Nesto and process this coffee myself, and this lot was roughly 1500 pounds of cherry that produced 1000 plus or minus 1000 pounds of green coffee. I produced this coffee as an anaerobic, natural process coffee, but I did inoculate this coffee with yeast. This is processed with, Cima yeast. Anaerobic fermentation took 72 hours. This coffee was then dried on raised beds for 15 days, as a natural, and then I finished this coffee in an air conditioned room to get the moisture content down to 10% and then peeled off the coffee cherries and then exported it. This coffee is really fruity. I get like kind of a floral, berry, candy, flavor. Yeah, it's really delicious.
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