{"product_id":"potions-wilder-santacruz-natural-gesha-colombia","title":"POTIONS - Wilder Santacruz, Natural Gesha, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Buesaquito, Nariño, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Wilder Santacruz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eVarieties\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e: Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1920masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Shared Source\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight-medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Orange Soda, Grape Jelly, Elderflower, Raspberry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eShared Source\u003c\/strong\u003e \u003cstrong\u003e12.89 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShared Source\u003c\/strong\u003e paid Wilder $5,000,000 pesos per carga of dry parchment. As well as transport to the mill.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eI've always had a love for coffees out of Narino.\u003c\/strong\u003e One of the first regions I worked with as a roaster, they bring a very nostalgic flavour profile.\u003c\/p\u003e\n\u003cp\u003eWe asked our pals at \u003cstrong\u003eShared Source\u003c\/strong\u003e to help us source some more tasty coffees from Narino, and they helped link us up with some amazing coffees from the talented Wilder Santacruz. This is the second lot from Wilder this harvest, and we're super excited to be roasting his Natural Gesha.\u003c\/p\u003e\n\u003ch2\u003eWilder Santacruz, Buesaquito, Nariño\u003c\/h2\u003e\n\u003cp\u003eWilder comes from a coffee producing family, with his father placing in the Colombian Cup of Excellence in 2012! Wilder took a different path in life, and worked as a business administrator for most of his adult life. When a plot of land near his father's farm came up for sale in 2010 he bought it, originally asking his father to manage it. In 2019 Wilder decided to leave the world of business administration and learn the family craft from his father. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSince then they have been building a name for themselves in the world of specialty coffee. Coming at it from a very business focused mindset, he was determined to have high quality, differentiated products, doing experimental processing, and growing many varietals, including SL28 and Gesha.\u003c\/p\u003e\n\u003cp\u003eThis lot comes from his farm Villa Sol, in Buesaquito. His farm starts at 1810masl, and the high elevation keeps temperatures cool with plenty of humidity. The high elevation also keeps pests and plagues at bay. \u003c\/p\u003e\n\u003cp\u003eWilder has made some improvements to the processing infrastructure on his farm- he covered the fermentation tank with a stainless steel sheet that maintains the tank’s temperature and allows for more efficient cleaning. Additionally, they installed a cylindrical sieve onto the pulper, which helps to remove under-ripe cherries.\u003c\/p\u003e\n\u003cp\u003eFor this\u003cstrong\u003e Natural Gesha\u003c\/strong\u003e lot, the cherries are left to begin a \u003cstrong\u003econtrolled anaerobic fermentation\u003c\/strong\u003e in sealed, shaded barrels for \u003cstrong\u003etwo days\u003c\/strong\u003e. From there, the cherries are moved to a mechanical dryer, which runs on rice husks.\u003c\/p\u003e\n\u003cp\u003eIn the dryer, the temperature is carefully controlled so that it doesn’t go past \u003cstrong\u003e35C\u003c\/strong\u003e, and the coffee spends \u003cstrong\u003e48 hours\u003c\/strong\u003e in the \u003cstrong\u003emechanical silo dryer.\u003c\/strong\u003e From there, it moves to a \u003cstrong\u003epatio to finish drying.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHe is also progressive with his use of coffee by-product for farm fertilizing. Mixing his coffee's de-pulped cherry with lime and chicken feces to create a natural fertilizer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Gesha is super expressive, confectionary, and complex. Lots of fun fruit notes, deep rich pu-erh tea, Elderflower Liqueur, and fresh berry on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, 15g in, 250ml water, I like going 45g bloom, up to 150g, 200g, 250g, try to have it end in 2:10-2:30 depending on your taste preferences!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds. \u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48613668290765,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":48613668323533,"sku":null,"price":140.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/aug_13_300g.jpg?v=1786642609","url":"https:\/\/havefun.coffee\/products\/potions-wilder-santacruz-natural-gesha-colombia","provider":"Have Fun. Coffee","version":"1.0","type":"link"}