Roiber Beccera Gesha

Name: Roiber Beccera Gesha
Brand: Full Court Press
Price: 15.0 GBP
Availability: InStock

Full Court Press

Mango | Candied Lemon | Lavender | Rose

Roiber Becerra is a young, dedicated and high quality coffee producer, he is from the village of Nuevo Belen, in the Lonya Grande District, part of the Utcubamba Province, in the Amazonas Region. A vibrant and floral cup with juicy mango, sweet candied lemon, and delicate lavender and rose. Bright, aromatic, and elegantly layered.

£15.00

~~£0.00~~ £15.00

per bag Sale Sold out

Bag Size 100g

One Time Buy

£15.00/bag

£3.50 delivery

Grind Type

Whole Bean

Ground for Aeropress

Ground for Chemex

Ground for Coffee Maker

Ground for Cold Brew

Ground for Espresso Machine

Ground for French Press

Ground for Moka Pot

Ground for Percolator

Ground for Pour Over

Ground for Refillable Pods

Quantity

1 Bag

100g

£15.00

1 Bag

100g

£28.00

2 Bag

100g

£53.20

5% Off - £56.00

3 Bag

100g

£75.60

10% Off - £84.00

4 Bag

100g

£95.20

15% Off - £112.00

Your coffee will be freshly roasted just for you!

Great beans take time! - delivery will be 3-5 working days.

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About The Coffee

Roiber Becerra is a young, dedicated and high quality coffee producer, he is from the village of Nuevo Belen, in the Lonya Grande District, part of the Utcubamba Province, in the Amazonas Region. He has his farm, Finca Morales, mainly growing Geisha, Marshall and Caturra. Roiber focuses a lot on the quality of his farm, the soil, the pre and post harvest techniques that lead to the best coffee he can produce. He is currently heavily invested in installing an agroforestry system across his farm and dedicating much of his land to cultivating Gesha.

Process: The fermentation is done according to the weather, if it’s a little rainy 75 or 76 hours and if it’s very sunny then 68 to 70 hours, but usually 72 hours. This first step is done in cherry, in timbos (plastic tubs), sealed without oxygen. After the fermentation, the cherries are taken to the solar dryers where they dry for a minimum of 30 days, during this period they are constantly being monitored and moved to different levels within the solar dryer according to the moisture levels. The coffee finishes drying once the 11 - 11.5% moisture levels is reached.

Full Court Press

Our approach to roasting is essentially identical to our approach in our coffee shop. To have a constantly changing selection of high grade speciality coffee, and be honest and approachable about selling it.

We buy in small quantities so you get something fresh on offer regularly. In our first year of roasting, we offered 69 single origin coffees across 18 countries.

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Roiber Beccera Gesha