Peru El Colibri Estate Gesha Anaerobic Natural

Peru El Colibri Estate Gesha Anaerobic Natural Coffee Beans

This exceptional coffee comes from El Colibri Estate in Peru. The world-renowned Gesha variety is grown at 1,700-2,000 meters and processed with the Anaerobic Natural method, making it one of Peru’s most impressive Gesha micro lots.

The anaerobic fermentation combined with natural drying dramatically enhances fruit sweetness and floral complexity. Cupping notes are bright and luxurious: fresh strawberry and mango on the front, accompanied by elegant jasmine flower aromas. Mid-palate reveals juicy fruit sweetness, while the finish delivers rich honey silkiness. The acidity is vibrant, with full juicy sweetness and exceptional clarity — like drinking a premium floral fruit tea.

Rias uses a medium-light roast to preserve the signature Gesha floral and fruit character while maintaining cleanliness. Excellent in pour-over, cold brew, and espresso.

Pour-over Brewing Suggestion

• Ratio：1:16 (15g coffee to 240g water)
• Water Temperature：88–92°C
• Grind Size：Medium-fine
• Brewing Steps： Bloom 40–45 seconds, 4 pours, total time 2:50–3:10
• Recommended Brewer：Hario V60 or Origami Dripper

Brewing Tip：To fully express the strawberry, mango, jasmine and honey notes, use lower water temperature and longer bloom time.

Perfect for lovers of bright floral fruit aromas, high sweetness, and elegant finish. Highly recommended for Gesha enthusiasts and those who want their coffee to taste like a luxurious fruit-floral tea.