Hard Beans - Colombia Los Lagos Gesha Taza Platino #1 Filter 200 g

Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Hard Beans. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of red fruits, apple, flowers and strawberry.

Origin: Colombia

Region: Pitalito, Huila

Farm: Los Lagos

Processing method: Washed (fermented)

Variety: Gesha

Altitude: 1850 m a.s.l.

ABOUT THE FARM

Los Lagos is located in Colombia, in the Huila region, in the municipality of Pitalito, in the village of Filo de Chillurco, at an altitude of 1,850 meters above sea level. The farm covers 6 hectares, 5 of which are dedicated to coffee cultivation, and the trees in this lot are around four years old.

The farm is managed by Vladimir and his family, and the entire process, from harvesting to drying, takes place on-site and under their direct supervision. The harvest season runs from April to December and is based on selective hand-picking to maintain consistent quality and uniformity of the cherries.

ABOUT THE COFFEE

Gesha is a variety strongly associated with exceptional quality and a very high sensory potential when grown at high altitudes. It is also a low-yield variety, which means that even with high demand, it remains genuinely limited on the market. For years it has consistently won the most prestigious coffee competitions and achieved record-breaking results at international auctions.

This lot is processed using a washed method with extended, controlled fermentation. The harvest is done manually and selectively, in cycles roughly every 20 days, using only fully ripe cherries.

After harvesting, the cherries ferment in bags for about 12 hours. They are then transferred to a hopper, where the initial oxidation stage is completed. The coffee then undergoes flotation, followed by depulping and an extended fermentation of approximately 200 hours in tanks or vats.

After fermentation, the coffee is washed using either a portable washing unit or an Ecomill system. It is then dried on raised beds for 15–17 days and stabilized in GrainPro bags for 10–15 days. The final step is careful sorting to remove defects and ensure the highest physical quality of the beans.

BREW RECIPE

Ratio: 60 g of coffee per 1 liter of water

Water temperature: 93°C

Grind size: medium-coarse

Pour the water in five equal pours (for example 5 × 60 g), every 30 seconds.

Allow the water to fully drain through the coffee between each pour.

If the water flows too slowly or too quickly, adjust the grind size accordingly (coarser or finer).

Use soft, filtered water for the best results.