Experience La Luna – Colombia Gesha Anaerobic Thermal Shock

Experience La Luna – Gesha Anaerobic Thermal Shock

Jasmine, Red Grape, and Wild Strawberry

You open the package and you already know it won't be an ordinary morning. La Luna smells of jasmine and white flowers, and in the cup, it adds red grape and juicy wild strawberry. The acidity is lively but doesn't overpower the rest. This is one of those coffees you want to sit down and savor for a while.

Behind its taste lies a two-stage fermentation: first, whole coffee cherries ferment for 12 hours without oxygen, then — after the pulp is removed — the beans soak for 48 hours in "mosto," which is the juice from fermentation. Finally, washing and thermal shock – a sudden change in temperature that stops the fermentation exactly when the profile is best.

Don't be afraid to brew it with cooler water - 90-93°C, or make an espresso from it. Those who have tried it still remember the taste to this day.

It tastes best approximately 3-5 weeks after the roast date.

The coffee comes from Finca El Paraíso in Colombian Cauca — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began to write its own history.

Today, Diego develops his next projects: Native and Paradise Horse roasteries, and Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now managed by Alex and Daniel Bermúdez, continuing the same philosophy of precision that makes the Bermúdez name one of the most important in the world of specialty coffee.

You can read more about Diego's and the farm's story on the blog: Diego Samuel Bermúdez and Finca El Paraíso.