Alejandro Quintero

This is Alejandro's first coffee export from his farm in Fredonia, Antioquia.  Alejandro sells roasted coffee and honey locally, and also has a hibiscus farming operation that employs and benefits vulnerable women in the region. 

Grown at 1800m, this Gesha lot underwent 96 hours of anaerobic fermentation prior to being fully washed and dried, highlighting the flavors inherent to the varietal. 

The cup is elegant and full of sweetness.  White peach, pineapple, and grapefruit encompass the delicate fruitiness while coffee blossom and mint come across in both the aroma and flavor.  The defining character of Alejandro's coffee is its sweetness, where silky honeycomb flavors coat the palate, creating a mouth watering finish. 

Not all Gesha's are created equal.  Alejandro's stood out immediately, and I can't wait to continue featuring his coffees here.