{"product_id":"nestor-lasso-typica-mejorado-copy","title":"Pablo Gomez Gesha","description":"\u003cp\u003e\u003cstrong\u003eProducer: Pablo Gomez\u003c\/strong\u003e\u003cbr\u003e\u003cb\u003eOrigin: Salgar, Antioquia, Colombia\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eElevation: 1750 MASL\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eVariety: Gesha\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eProcess: Washed\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRoast Level: Light\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eImporter: Unblended Coffee  \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFlavor Notes: Lime, Apricot, Mandarin, Jasmine\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThe Gesha variety is getting a ton of love this year from us yet, looking back at some of our previous releases, few of them really hit that quintessential washed gesha cup profile (delicate, Champaign-like, high complexity, etc.).  Welp, we're going to change that with Pablo Gomez's washed (Panamanian seed!!!) Gesha from our buds at Unblended.  Here's the scoop:\u003cbr\u003e\u003cbr\u003eAs told by Unblended: \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePablo never really imagined himself becoming a coffee farmer. He grew up in Medellín, far from the farm, and studied gastronomy, a career he only practiced for a short time. His family’s farm had been mostly abandoned for years, and before coffee became part of his life, he had worked with crops like plantain and avocado. Things changed when his father had surgery on his knees and could no longer work for almost a year. Pablo decided to return to the farm to help him. What started as a way to support his family slowly became something much bigger.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHis interest in agriculture grew, and in 2014 he studied Agricultural Administration before spending six months working on an avocado farm. A few years later, in 2019, he made the decision to return to his family’s farm and work alongside his father.  Around the same time, they began to pay more attention to a group of Gesha trees that had been planted from seeds brought from Panama years earlier. When Pablo started working with them, they saw something special. They began processing the coffee, tasting the results, and slowly discovering the potential of what they had on the farm. That was the beginning of Go Bros., a project Pablo built together with his brother, who now lives in the United States and continues to work in coffee.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePablo and his brother worked together until 2022, experimenting, learning, and figuring things out mostly through experience and the advice of family members who had worked with coffee before. Pablo already knew how to work the land, but coffee was a different challenge. The complexity of processing and the difficulty of producing high-quality coffee had kept him from trying it before. Once he tasted what those Gesha trees could become, however, he decided it was worth the risk.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eToday, Pablo has around 5,000 Gesha trees, along with some Caturra that he processes as naturals for the Development Lot. He has a full-time collaborator who works with him on the farm, while he also helps his father with his crops. They have adapted part of the farm to process their coffees, turning a space that was once underused into the center of their growing coffee project.  Pablo says he wouldn't trade his life in the countryside for anything. He still goes to Medellín often, but mostly for one thing: good food. The farm, however, is where he wants to be.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot of Gesha really stood out to us on the table, and there's something to be said about Panamanian genetics especially through the lens of a washed profile.  Continued by Unblended: \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePablo brought these Geisha seeds back from Panama in 2012, but it wasn’t until a few years ago that he started to realize their potential. Since then, he has been working to understand the coffee from the ground up, experimenting with everything from cultivation to processing and drying to find the best way to express what these trees can offer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis is just the beginning of our work with Pablo, and we’re excited to see where these trees—and the next few years of experimentation—will take us.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee brings a smile to our face every time we grind and\/or brew it.  Florals and citrus for days and days and..... yeah, days.  Pablo has produced an absolute stunner of a coffee here and we're thrilled to roll out our first release from him via Unblended Coffee.  The sorted gesha cherries are fermented for 72 hours after being depulped and then dried in solar bed dryers until the seeds reach 12% moisture.  \u003cbr\u003e\u003cbr\u003eIn the cup, florals a la jasmine and orange blossom waft off the grounds and cup.  When hot, apricot and nectarine qualities open up with a rad mandarin acidity.  As it cools, a more pointed lime-like note emerges with a lasting finish.  This is a textbook example of what we look for and celebrate in the gesha variety and hope you dig!               \u003c\/p\u003e","brand":"Enjoy Coffee Roasters","offers":[{"title":"8 oz","offer_id":67672142840082,"sku":"SQ3249054","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/9492\/7634\/files\/Enjoy_Pablo.png?v=1794333920","url":"https:\/\/enjoycoffeeroasters.com\/products\/nestor-lasso-typica-mejorado-copy","provider":"Enjoy Coffee Roasters","version":"1.0","type":"link"}