Colombia — Carlos Estrella, Washed Gesha | La Unión, Nariño

Tastes Like — 🍑 Peach Ice Cream • 🌿 Jasmine Green Tea • 🍋 Meyer Lemon

DETAILS

• Producer: Carlos Estrella
• Farm: La Estrella — La Jacoba plot
• Region: La Unión, Nariño, Colombia
• Varietal: Gesha
• Process: Washed: 10hr cool anaerobic in cherry (sealed barrels), washed twice, solar-dried 20 days
• Altitude: 2,000 MASL
• Size: 125g

INTRO

Carlos Estrella is one of the pioneers of quality coffee in Nariño, and this Gesha microlot from La Jacoba — the highest of three distinct plots across his 8-hectare farm La Estrella — is a masterclass in elegant Colombian Gesha. The process is intentionally restrained: a short, cool 10-hour anaerobic cherry fermentation, washed twice to remove all mucilage, then solar-dried for 20 days. The result is exactly what Shoebox love from this origin: elegant florals laced with juicy acidity and great texture. Hot, it opens with ripe peach ice cream lactic sweetness; as it cools, jasmine green tea and Meyer lemon take over.

THE PRODUCER

Carlos Estrella is a third-generation coffee farmer who has been involved in farm operations from childhood. As he took greater control of the family farm, he began experimenting with differentiated varietals and advanced processing, eventually becoming recognised as one of the pioneers for quality in Nariño. His farm La Estrella sits at 2,000 MASL and is divided into three distinct plots — La Jacoba, El Mirador, and El Rancho — each with its own microclimate and varietal focus. This subdivision allows for precise quality control across different growing conditions, with different varietals planted in each zone.

This Gesha microlot comes specifically from La Jacoba, where Gesha grows alongside pink bourbon trees — the interaction of these varietals in the same microclimate contributing to the lot's exceptional complexity and cup clarity.

THE PROCESS

A deliberately short and controlled fermentation protocol designed to let the Gesha variety speak clearly:

• 🍒 Peak-ripeness picking — Cherry selected at precise ripeness and immediately placed in sealed barrels
• 🧪 Short cool anaerobic fermentation — 10 hours in cherry in sealed barrels at cool temperature
• 💧 Double washing — Removed and washed twice to fully strip mucilage
• ☀️ Solar drying — 20 days on solar dryers

The brevity and cool temperature of the fermentation is the key: enough to develop complexity without introducing any process-forward character — a testament to Carlos's precision.

THE CUP

Elegant and precise. Hot, the cup opens with ripe, lactic peach ice cream sweetness and expressive florals; as it cools, jasmine green tea emerges alongside a bright Meyer lemon acidity. A Colombian Gesha that exemplifies clarity and refinement.

Flavour Notes

• 🍑 Peach Ice Cream
• 🌿 Jasmine Green Tea
• 🍋 Meyer Lemon