{"product_id":"geisha-nicanola","title":"Gesha - Brazil (Luiz Paulo)","description":"\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-index-in-node=\"4\" data-path-to-node=\"11,0,0\"\u003eProducer\/Farm:\u003c\/b\u003e \u003cspan class=\"body-font\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eSantuário Sul, Luiz Paulo\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"none\"\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003c\/span\u003e\u003cb style=\"font-size: 0.875rem;\" data-index-in-node=\"4\" data-path-to-node=\"11,1,0\"\u003eRegion:\u003c\/b\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Brazil\u003cbr\u003e\u003c\/span\u003e\u003cb style=\"font-size: 0.875rem;\" data-index-in-node=\"4\" data-path-to-node=\"11,2,0\"\u003eMASL:\u003c\/b\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb style=\"font-size: 0.875rem;\" data-index-in-node=\"4\" data-path-to-node=\"11,3,0\"\u003eProcess:\u003c\/b\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Washed\u003cbr\u003e\u003cb data-index-in-node=\"4\" data-path-to-node=\"5,1,1,0,0\" style=\"font-size: 0.875rem;\"\u003eTier Name: \u003c\/b\u003eDracaena\u003cbr\u003e\u003c\/span\u003e\u003cb data-index-in-node=\"4\" data-path-to-node=\"5,1,1,2,0\" style=\"font-size: 0.875rem;\"\u003eRoast Level:\u003c\/b\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Light Medium - Medium\u003cbr\u003e\u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cb data-index-in-node=\"4\" data-path-to-node=\"8,1,1,0,0\"\u003eBest Brewing Method:\u003c\/b\u003e \u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003ePour Over with a longer brew process \u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e225g \u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cstrong\u003eFlavor:\u003c\/strong\u003e \u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eOrange Blossom, Butterscotch, Caramel, Chamomile, Chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cspan class=\"body-font\"\u003e\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-contrast=\"none\"\u003e Luiz Paulo Dias Pereira Filho is an undeniable creative genius and a force to be reckoned with in the coffee world.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":240}'\u003e \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e This is a moderate intervention washed Gesha cultivar coffee, dried under UV lights, from Carmo de Minas, Brazil, produced by Luiz Paulo Dias Pereira Filho on his experimental farm, Santuário Sul.\u003c\/p\u003e\n\u003cp\u003e The flavor profile is delicate, sweet, and subtly floral. We tasted orange blossom, sweet herbal and tea-like notes, and soft citrus and fig.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cspan class=\"body-font\"\u003e\u003cspan\u003e\u003cspan data-contrast=\"none\"\u003e Santuário Sul is a special slice of earth, self-described by Pereira as “obstinate” and “ahead of market trends.” It is Luiz Paulo’s variety garden and experimental farm, a 300-acre tract with 30 cultivated varieties of coffee and a legacy as Cup of Excellence and Carmo Best Cup winner. The estate is located in Carmo de Minas (for which the export company is named), a small town Luiz and his family are responsible for having practically put on the map—at least as far as the specialty coffee buyer is concerned. \u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-contrast=\"none\"\u003e\u003cbr\u003e Perfect ingredients still require precise techniques, however, and these have been honed by Luiz Paulo, his family, and Carmo Coffees, over the years. At the risk of having buried the lede, this is a very uniquely processed coffee.\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\" data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003e When speaking of Brazilian coffees, the phrase “washed” is almost never uttered. Factors like available water and dependence on technologies that create large quantities of natural and honey-processed (often called “pulped naturals” when sourced from Brazil) are cited for the extreme rarity of washed coffees.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003e However, Luiz Paulo has shown it is possible, with this coffee submitted as proof. The Gesha cherries were depulped after harvesting and then fermented for 36 hours in a water tank. Thereafter, the coffees were dried under ultraviolet lights in a greenhouse. Luiz Paulo has been experimenting with this drying technique since at least 2022. While UV lights have sometimes been employed in QC labs to identify physical defects, there’s also evidence that UV light can reduce microbial activity and extend shelf life in certain circumstances, a benefit Luiz Paulo believes is extended to coffee during the drying process.\u003c\/span\u003e\u003cspan data-ccp-props='{\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"none\"\u003e The result is an uncommonly clean and refreshing coffee, with delicate floral and fruit character whose simple pleasure in the cup quietly belies the complexity of its production and provenance.\u003c\/span\u003e\u003cspan data-ccp-props='{\"335559739\":0}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cspan class=\"body-font\"\u003e\u003cspan\u003e\u003cbr\u003e This is part of the Dracaena tier, because its heritage is as a ultra high end varietal, but also the drying method.. UV lights is a unique process element and the very nature of the producer, making the sin their experimental estate, is what is core to our heart at Oak Roastworks and being coffee for the creative and curious. We are excited to offer this coffee and it's a very very limited supply. \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cstrong\u003e\u003c\/strong\u003e \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Oak Roastworks","offers":[{"title":"Default Title","offer_id":63595271324017,"sku":null,"price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0942\/0888\/5105\/files\/7686F308-5141-496A-B680-96078E5EC8E4.jpg?v=1774481749","url":"https:\/\/oakroastworks.com\/products\/geisha-nicanola","provider":"Oak Roastworks","version":"1.0","type":"link"}