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Sip Collective Coffee

Colombia - Chorro Alto - Gesha

Colombia - Chorro Alto - Gesha

£17.95 GBP
£17.95 GBP
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Luz Angela Rojas – Gesha Washed + Thermal Shock

Citrus • Floral • Peach

PRODUCER | LUZ ANGELA ROJAS

From the renowned coffee-growing region of Huila, Colombia, this exceptional Gesha comes from Chorro Alto, a farm cultivated by producer Luz Angela Rojas.
Beyond the exceptional quality of her coffees, Luz Angela Rojas represents the dedication, expertise and growing influence of women in specialty coffee production. Through her commitment to quality, innovation and thoughtful processing, she continues to showcase the important role of female producers in shaping the future of specialty coffee.
Grown at elevations between 1,600 and 1,850 metres above sea level, this coffee represents the elegance and complexity that make the Gesha variety so highly regarded in specialty coffee.
At Sip Collective, we are passionate about showcasing remarkable coffees and the individuals behind them. Luz Angela Rojas's Gesha is a beautiful expression of this philosophy, bringing together a distinctive variety, a carefully managed processing approach and an elegant flavour profile.

COFFEE | PROCESSING

Following selective harvesting, with a minimum of 90% ripe cherries, the coffee undergoes flotation to remove unsuitable fruit before an initial 72-hour oxidation stage. The cherries are then pre-dried in solar dryers until reaching approximately 18% moisture, before being rehydrated and undergoing a 96-hour fermentation using selected yeasts and mosto from previous fermentations.
The coffee is subsequently mechanically dried for 76 hours at an average temperature of 40°C, before being stabilised in GrainPro-style bags to ensure moisture consistency. This multi-stage Washed + Thermal Shock process is designed to enhance aromatic complexity, clarity and sweetness, while preserving the delicate floral character and distinctive elegance of the Gesha variety.

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity without muting the coffee’s character.

RESTING

We roast on a Loring for clarity, sweetness and structure. For the most expressive flavour notes, we recommend resting our coffees for three to four weeks, allowing excess gas to release and the cup to become more balanced and defined.

OUR BREWING APPROACH

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.
Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster drawdown.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.
To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.
UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.
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