Shoebox Coffee Roasters - Jeisson Burbano - Washed Gesha | Colombia
Colombia — Jeisson Burbano, Washed Gesha | Buenos Aires, Nariño
Tastes Like — 🍈 Honeydew Melon • 🫐 Mixed Berries • 🌸 Jasmine • ☕ Bergamot
DETAILS
- Producer: Jeisson Burbano
- Farm: Finca Costa Rica
- Region: Buenos Aires, Nariño, Colombia
- Varietal: Gesha
- Process: Washed: 72hr anaerobic in cherry, depulped, 72hr anaerobic underwater, washed, solar-dried 15 days
- Altitude: 1,930 MASL
- Size: 125g
INTRO
Jeisson Burbano's Washed Gesha from Finca Costa Rica in Buenos Aires, Nariño is one of the most technically accomplished coffees in this release. Its processing details only emerged late — early brews suggested a very short, clean washed fermentation, but it was later revealed this Gesha underwent 72 hours of anaerobic cherry fermentation followed by a further 72 hours submerged underwater after depulping. The restraint of the result is a testament to Jeisson's skill. In the cup: a uniquely delicate honeydew melon sweetness leads, with berry undertones reminiscent of frozen mixed berries. As it cools, jasmine and bergamot florals peak on the last sips.
THE PRODUCER
Jeisson Burbano is a second-generation producer who was inspired by his wife's love and passion for coffee to take over the family farming tradition. He has now been growing coffee for over 8 years at Finca Costa Rica in the village of Buenos Aires in Nariño. The farm sits at 1,930 MASL and maintains relatively cool temperatures throughout the growing season, allowing for very slow, dense cherry maturation.
Jeisson's farm operations are meticulously organised: brush cutting and fertilisation follow scheduled intervals, and he maintains several sustainability certifications including the Rainforest Alliance. This commitment to both precision and stewardship is reflected directly in the cup quality — a clean, layered Gesha that rewards careful brewing.
THE PROCESS
An extended double-anaerobic washed protocol demonstrating exceptional fermentation control:
- 🧪 Anaerobic cherry fermentation — 72 hours sealed in cherry
- 🔧 Depulping — Mechanical removal of cherry after the anaerobic phase
- 💧 Anaerobic underwater fermentation — A further 72 hours submerged underwater after depulping
- 💧 Washing — Washed clean after the underwater phase
- ☀️ Solar drying — 15 days on solar dryers
The remarkable thing about this lot is how clean the result is: 144 total hours of anaerobic fermentation that reads as fresh, precise, and delicate rather than process-forward — a sign of real mastery.
THE CUP
Uniquely delicate: honeydew melon — a green, ripe sweetness with bright berry undertones — leads the cup. As it cools, the cup shifts to frozen mixed berry complexity, with jasmine and bergamot florals building to a peak on the final sips.
Flavour Notes
- 🍈 Honeydew Melon
- 🫐 Mixed Berries
- 🌸 Jasmine
- ☕ Bergamot
Shoebox Coffee Roasters - Jeisson Burbano - Washed Gesha | Colombia
Colombia — Jeisson Burbano, Washed Gesha | Buenos Aires, Nariño
Tastes Like — 🍈 Honeydew Melon • 🫐 Mixed Berries • 🌸 Jasmine • ☕ Bergamot
DETAILS
- Producer: Jeisson Burbano
- Farm: Finca Costa Rica
- Region: Buenos Aires, Nariño, Colombia
- Varietal: Gesha
- Process: Washed: 72hr anaerobic in cherry, depulped, 72hr anaerobic underwater, washed, solar-dried 15 days
- Altitude: 1,930 MASL
- Size: 125g
INTRO
Jeisson Burbano's Washed Gesha from Finca Costa Rica in Buenos Aires, Nariño is one of the most technically accomplished coffees in this release. Its processing details only emerged late — early brews suggested a very short, clean washed fermentation, but it was later revealed this Gesha underwent 72 hours of anaerobic cherry fermentation followed by a further 72 hours submerged underwater after depulping. The restraint of the result is a testament to Jeisson's skill. In the cup: a uniquely delicate honeydew melon sweetness leads, with berry undertones reminiscent of frozen mixed berries. As it cools, jasmine and bergamot florals peak on the last sips.
THE PRODUCER
Jeisson Burbano is a second-generation producer who was inspired by his wife's love and passion for coffee to take over the family farming tradition. He has now been growing coffee for over 8 years at Finca Costa Rica in the village of Buenos Aires in Nariño. The farm sits at 1,930 MASL and maintains relatively cool temperatures throughout the growing season, allowing for very slow, dense cherry maturation.
Jeisson's farm operations are meticulously organised: brush cutting and fertilisation follow scheduled intervals, and he maintains several sustainability certifications including the Rainforest Alliance. This commitment to both precision and stewardship is reflected directly in the cup quality — a clean, layered Gesha that rewards careful brewing.
THE PROCESS
An extended double-anaerobic washed protocol demonstrating exceptional fermentation control:
- 🧪 Anaerobic cherry fermentation — 72 hours sealed in cherry
- 🔧 Depulping — Mechanical removal of cherry after the anaerobic phase
- 💧 Anaerobic underwater fermentation — A further 72 hours submerged underwater after depulping
- 💧 Washing — Washed clean after the underwater phase
- ☀️ Solar drying — 15 days on solar dryers
The remarkable thing about this lot is how clean the result is: 144 total hours of anaerobic fermentation that reads as fresh, precise, and delicate rather than process-forward — a sign of real mastery.
THE CUP
Uniquely delicate: honeydew melon — a green, ripe sweetness with bright berry undertones — leads the cup. As it cools, the cup shifts to frozen mixed berry complexity, with jasmine and bergamot florals building to a peak on the final sips.
Flavour Notes
- 🍈 Honeydew Melon
- 🫐 Mixed Berries
- 🌸 Jasmine
- ☕ Bergamot
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Colombia — Jeisson Burbano, Washed Gesha | Buenos Aires, Nariño
Tastes Like — 🍈 Honeydew Melon • 🫐 Mixed Berries • 🌸 Jasmine • ☕ Bergamot
DETAILS
- Producer: Jeisson Burbano
- Farm: Finca Costa Rica
- Region: Buenos Aires, Nariño, Colombia
- Varietal: Gesha
- Process: Washed: 72hr anaerobic in cherry, depulped, 72hr anaerobic underwater, washed, solar-dried 15 days
- Altitude: 1,930 MASL
- Size: 125g
INTRO
Jeisson Burbano's Washed Gesha from Finca Costa Rica in Buenos Aires, Nariño is one of the most technically accomplished coffees in this release. Its processing details only emerged late — early brews suggested a very short, clean washed fermentation, but it was later revealed this Gesha underwent 72 hours of anaerobic cherry fermentation followed by a further 72 hours submerged underwater after depulping. The restraint of the result is a testament to Jeisson's skill. In the cup: a uniquely delicate honeydew melon sweetness leads, with berry undertones reminiscent of frozen mixed berries. As it cools, jasmine and bergamot florals peak on the last sips.
THE PRODUCER
Jeisson Burbano is a second-generation producer who was inspired by his wife's love and passion for coffee to take over the family farming tradition. He has now been growing coffee for over 8 years at Finca Costa Rica in the village of Buenos Aires in Nariño. The farm sits at 1,930 MASL and maintains relatively cool temperatures throughout the growing season, allowing for very slow, dense cherry maturation.
Jeisson's farm operations are meticulously organised: brush cutting and fertilisation follow scheduled intervals, and he maintains several sustainability certifications including the Rainforest Alliance. This commitment to both precision and stewardship is reflected directly in the cup quality — a clean, layered Gesha that rewards careful brewing.
THE PROCESS
An extended double-anaerobic washed protocol demonstrating exceptional fermentation control:
- 🧪 Anaerobic cherry fermentation — 72 hours sealed in cherry
- 🔧 Depulping — Mechanical removal of cherry after the anaerobic phase
- 💧 Anaerobic underwater fermentation — A further 72 hours submerged underwater after depulping
- 💧 Washing — Washed clean after the underwater phase
- ☀️ Solar drying — 15 days on solar dryers
The remarkable thing about this lot is how clean the result is: 144 total hours of anaerobic fermentation that reads as fresh, precise, and delicate rather than process-forward — a sign of real mastery.
THE CUP
Uniquely delicate: honeydew melon — a green, ripe sweetness with bright berry undertones — leads the cup. As it cools, the cup shifts to frozen mixed berry complexity, with jasmine and bergamot florals building to a peak on the final sips.
Flavour Notes
- 🍈 Honeydew Melon
- 🫐 Mixed Berries
- 🌸 Jasmine
- ☕ Bergamot
