Colombian Mont Blanc Gesha Blend · Hanami Coffee BeansCoffee Bean Intro:

Qianjie Coffee: Colombian Gesha Blend · Hanami Coffee Beans

Origin: Colombia, Huila

Farm: Mont Blanc Estate

Altitude: 1900 meters

Varieties: Gesha, Caturra, Catuai

Processing Method: Washed

Flavor: Pink pepper, chamomile, tangerine, honey, almond

Coffee Growing Regions

Huila Province in Colombia is located at the intersection of the central and eastern Andes Mountains, in the southern part of the country. The coffee-growing areas of Huila are centered around the city of Pitalito, with cultivation altitudes ranging from 1750-1950m, primarily through smallholder farming. Over the past decade, local coffee farmers have worked together to carefully hand-pick and process their coffee cherries, ultimately producing specialty coffee beans that showcase the unique flavors of the Huila region.

According to data from FNC (Colombia's National Federation of Coffee Growers), the Huila region accounts for about 18% of Colombia's total coffee production and was granted an official Denomination of Origin in 2013. Qianjie believes that the popularity of Huila coffee is not just due to its quantity but more importantly its quality and reputation. Local farm-produced coffee batches have won COE (Cup of Excellence) awards multiple times, and many roasters, baristas, and cafes highly recommend Huila coffee beans. Qianjie attributes this to the fact that Huila coffee beans possess a rich combination of nutty, chocolatey aromas and bright, pleasant fruity acidity, making them a representative product of Colombia's top-tier specialty coffees known for their refined flavors.

Mont Blanc Estate

Finca Mont Blanc is located on the winding mountain roads of Vereda La Torre in Pitalito, managed by owner Rodrigo Sanchez Valencia. The coffee farm has a history dating back to his grandfather. Mont Blanc Estate sits atop a hill, covering approximately 18 hectares of land. The estate boasts abundant water resources as well as well-equipped washing and drying facilities.

In 2002, Rodrigo participated in a local coffee training program designed to teach cupping knowledge to the children of local coffee producers. Prior to this, he and his family had never considered the concept of coffee flavor profiles. By learning to distinguish different coffee flavors, he and his father and grandfather were able to establish connections between their farming techniques and the resulting cup characteristics.

At the same time, Rodrigo also began researching cupping competitions. Through these competitions, he gained insights into the varying quality of coffee produced across different plots within his estate. He realized that although his estate had won a cupping competition one year, it failed to maintain a high ranking afterward. This led him to focus on how to consistently produce high-quality coffee. This pursuit prompted him to explore the trees planted on the estate, where he discovered various varieties planted by his grandfather in the 1980s.

Coffee Varieties

The Gesha blend coffee beans we obtained this time from Qianjie consist of a mix of Gesha, Caturra, and Catuai. Some may wonder if this bean can still be considered a single-origin coffee. A single-origin coffee refers to beans grown in a single (same) region or estate, not necessarily a single variety. Therefore, this Gesha blend coffee bean is still classified as a single-origin coffee.

Initially, the estate planted Caturra and Catuai varieties. In 2016, the owner and his team introduced the Gesha variety from Panama. It wasn't until 2020 that the first harvest was yielded, and by 2021, the estate reached a stage of mass production. Thus, this coffee bean can be considered the first time Mont Blanc Estate has sold Gesha coffee beans to the market.

Washed Processing Method

The owner first performs floatation on the harvested cherries to remove under-dense/rotten cherries, branches, and stones. Next, a machine is used to remove the pulp and skin. The depulped cherries are then placed in fermentation tanks for 18-36 hours. The purpose of fermentation is to dissolve the mucilage layer through the acidity produced during fermentation. After fermentation, the coffee cherries are thoroughly washed and finally sun-dried to reduce the moisture content of the beans to around 11%. The sun-dried beans are stored with parchment until just before export, when the parchment is removed.

Qianjie Roasting Recommendations

Due to the high moisture content of the new-season green beans, Qianjie's roasters extend the drying time during roasting to ensure even heating of the bean surface and core. To highlight the sweetness, acidity, and rich aroma of this bean, a medium-light roast level is applied.