Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha

$45.67

from Finca Alta Gracia grown at 1600masl with notes of watermelon, concord grapes, and butterfly pea flower

12oz Bag
16oz Bag
4lb Bag

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Natalia Lezama Ramirez • Anaerobic Natural-Processed Gesha

12oz Bag / Whole Bean

$45.67

Quick Guide

What is this coffee?

Natalia was among the few producers we had the chance to interact with throughout our trip to San Augustin in 2024. Her entire family to some degree is completely dedicated to the craft of specialty coffee. In fact, each of the extended family members has domain over individual farms throughout the region. This vibrant lot of coffee comes from Natalia's farm and is processed to amplify the intricate fruited notes. There’s notes of funky fermentation that are excellently integrated into the sweet and complex profile.

Processing Method

Fermentation & Experimental Processes- Discover experimental coffee processing: anaerobic fermentation and other experimental methods and why these techniques create unique flavors in your next cup.

Country

Colombia- Colombia exports over 12 million bags annually, making it the world's third largest specialty coffee producer. Perfect climate, mountainous terrain, and numerous microclimates create incredibly versatile coffee, from bold chocolate notes to bright fruity profiles, with smooth, balanced flavor.

Altitude

1600masl - Altitude is typically correlative to the potential complexity of a coffee bean. The higher in altitude the coffee is grown, the denser the bean will be, resulting in a more dynamic cupping experience.

Classification

Black Label- Black labels are the best coffees we can find period. Whether it’s a hyper-limited crop or an auction lot, we do not let cost be a prohibiting factor in our search for the finest coffees in the world.

Variety(s)

Gesha

All about the coffee

Meet Natalia Lezama Ramirez •

Natalia Lezama Ramirez leads Flor de Café women's association in Acevedo, Colombia's highest-producing coffee municipality. Together with her husband Lisandro, she cultivates exceptional coffee at Finca Alto Gracia, championing women's vital role in specialty production

Learn More About Natalia Lezama Ramirez

• Gesha

Every industry has its "before and after" moment. Movies had Star Wars. Basketball had Michael Jordan. Smartphones had the iPhone.

For specialty coffee, that moment was 2004—the year Gesha changed everything.

When Hacienda La Esmeralda's Gesha stunned judges at the Best of Panama auction with its unprecedented floral notes and jasmine-like aromatics, it didn't just win. It revolutionized what people believed coffee could be.

Gesha Coffee Variety Profile: A Complete Guide

Fermentation & Experimental Processes •

Experimental processing uses carefully controlled fermentation techniques to push coffee’s flavor in new directions—sweeter, fruitier, and sometimes dramatically unique. But as these methods become more common, a question emerges: are these innovations enhancing what makes coffee special—or beginning to overshadow the classic profiles we once found remarkable?

This coffee was fermented for three days in cherry and processed as a natural.

Fermentation & Experimental Processes

Colombia

The country of Colombia (not Col-um-bia) boasts some pretty extraordinary claims to fame.

It is the world’s leading exporter of emeralds–exporting 70-90% of the world’s supply. It is the world's second most biodiverse country–with more species of bird than in Europe and North America combined. It has the world's tallest palm trees (up to 200 feet tall!) and the world’s most colorful “rainbow” river (Caño Cristales).

It is also the third largest producer of specialty coffee in the world, preceded only by Brazil and Vietnam. But it didn’t arrive at that place overnight.

Coffee Terroir Guide: Colombia's Versatility & Complexity