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Milton Monroy is a talented yet humble coffee producer from Tolima, Colombia. Milton's coffee journey began alongside his father, cultivating traditional varieties like Castillo and Caturra. However, their world changed when they discovered the Gesha variety, instantly falling in love with its unparalleled flavors. They boldly planted 25% of their farm, San Pedro, with Gesha, a decision they've never regretted.
Milton's dedication to perfecting the processing of Gesha has paid off, earning his farm a spot as a consistent finalist in the Colombian Cup of Excellence.
Together with Elias and Shady Bayter from El Vergel, they launched this coffee named Gesha Rose Garden for their offerings on Forest Green Coffee. This coffee underwent an innovative natural anaerobic process designed to enhance the coffee’s unique flavor profile.
This meticulous process begins with natural anaerobic fermentation in 60kg tanks for 84 hours. During fermentation, the tanks are shaken every 12 hours to ensure an even distribution of flavors. The next step involves a mixed drying method. The cherries are first placed in mechanical dryers for 6 to 8 hours, where centrifuging helps remove initial moisture. Afterwards, the cherries are transferred to canopies for sun drying, which lasts between 24 and 32 days. During this period, the cherries are dried under temperatures ranging from 18°C to 30°C, promoting an even and controlled drying process that preserves the coffee's delicate characteristics.
Following drying, the coffee is stabilised in a dark room for 5 days, allowing the flavours to settle and develop further. The beans are then stored in GrainPro bags for 45 days to ensure consistency and preserve freshness before milling.
We enjoy this coffee for its vibrant and juicy stonefruit flavours like peach and apricot, followed by a tropical guava sweetness and ending with a lingering rose finish.
