Rigoberto Herrera

Rigoberto Herrera

Gesha Variety

Valle del Cauca, Colombia

blackberry, mango, pineapple, rosé

Natural Process

A little over a year ago we froze a small amount of unroasted gesha from our good friend and world-renowned producer, Rigoberto Herrera. The results are amazing and we are excited to re-share this gem with you!

Regular price $47.00
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Experience

Comfort

Adventure

Roast Level

Light

Medium

Rigoberto Herrera

PRODUCER

Since 2013

RELATIONSHIP

1800 masl

Elevation

This is our first foray into freezing green and we are quite pleased with the results.

We originally launched this natural gesha from Rigoberto Herrera late in 2024. Now, more than a year later, we are excited to share this lot with you.

The idea behind freezing green is that you can stall the aging process and maintain all of the flavor qualities of the coffee. We are happy to say it worked and this gesha from our friend and world renowned producer Rigo, is tasting exceptional.

There's not much new to say about the aromatics and flavors. If you tried the coffee the first time around expect more of the same - loads of berry like aromatics, with flavors of blackberry, mango, pineapple and a rosé finish. Exceptional coffee from one of the best!

Transparency

1Spot purchase

“Spot” is coffee in an importer’s inventory they have not sold. When we need to fill gaps in our contractual and relationship purchases, we buy spot. Of course, we are always open to spot becoming relationship purchases, and sometimes they do.

2Contract purchase

Most of our purchases are contractual, meaning we have made a commitment to purchase the coffee before it arrives in the US. In general contracts are meant to build security for the producer and importer, and to help us make sure we have the coffee we need to share with you.

3Repeat purchase

We are proud of the fact that many of the coffees we purchase are repeat purchases, and have been for years. Most producers, especially from Central and South America, can count on us purchasing their coffee year after year.

4Visits

We’ve met, and have an ongoing relationship with the producer. At a minimum, they have visited us at Sweet Bloom, or we have visited them on the farm. As the relationship deepens, we build our understanding of:

1) challenges faced from one year to the next
2) sustainability practices on the farm
3) how the farmer is caring for their staff
4) ways in which we can support projects the farmers have implemented on the farm and in the community