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Otus Coffee

Juan Dario Gomez - Anaerobic Natural

Juan Dario Gomez - Anaerobic Natural

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The Gomez family's coffee farming journey is rooted in a deep tradition of excellence, spearheaded by Juan Dario Gomez. Inheriting the farm from his father, Juan has infused a spirit of innovation and unwavering commitment to quality into their legacy. Together with his relatives, they have set a benchmark for exceptional coffees, distinguishing themselves in the market through their dedication to creating distinctive flavor profiles.

 

Central to their approach is a steadfast adherence to regenerative farming practices. They nurture their coffee plants under shade, employing organic fertilizers that not only enhance coffee quality but also prioritize the preservation of their land. Situated at a lofty elevation of 1,820 meters amid a rugged mountain terrain, their 8-hectare plantation epitomizes their meticulous attention to every detail of cultivation.

The process of harvesting coffee beans is a laborious act of love. Only the ripest red berries are hand-selected with precision. Unripe berries undergo a specialized fermentation process, while ripe ones are pulped and undergo a 72-hour fermentation. The beans are then dried for 20 to 30 days, ensuring uniform drying and allowing for optimal flavor development.

What’s in the cup? The culmination of this effort with a 96 hour anaerobic fermentation creates a cup revealing notes of mango, limeade & passionfruit. It's a very well balanced anaerobic natural that really presents a lime and chocolate combination that surprisingly accents each other very well! 


Producer: Gomez Family from the Town of Isnon

Region: Huila, Colombia

Roast Level: Medium/Light

Varietal: Caturra, Colombia

Process: Anaerobic Natural

Elevation: 1,550 - 1,920 Meters above sea level

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