FRUITY LOOPS - Gesha (Colombia) 100g
Product details
| Management number | 253516157 | Release Date | 2026/10/24 | List Price | CA$8.00 | Model Number | 253516157 | ||
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FLAVOUR NOTES
Fruit Cereal / Lychee / Floral
COUNTRY: Colombia
REGION: Huila
FARM: Finca La Villa — Juan Darío Gomez
VARIETY: Gesha
ALTITUDE: 1,720 MASL
PROCESS: Washed + Fermented
ROAST: Light
ABOUT THIS COFFEE
Meet our first ever Gesha. And yeah... it’s kind of a big deal.
Fruity Loop is a beautifully expressive Gesha from Juan Darío Gomez and Finca La Villa in Huila, Colombia.
The first thing that got us was the fruit cereal. Sweet, colourful and weirdly nostalgic — like cracking open a box of your favourite cereal as a kid. Then comes a pop of lychee, delicate florals and a bright, clean finish.
It’s light roasted to let all of that good stuff shine through, with bright acidity, a smooth medium body and a lingering floral sweetness.
Gesha is one of the most celebrated coffee varieties in the world, known for producing incredibly aromatic, floral and fruit-forward coffees. This is the first one we’ve released at Back Road.
Small lot. Super exclusive. Here for a good time, not a long time.
ABOUT THE FARM
Great coffee doesn’t happen by accident.
Finca La Villa is the home of producer Juan Darío Gomez, whose connection to the farm goes back to his father, Don Bautista, its first owner.
Juan grew up around agriculture, helping harvest and clean crops from a young age. At 15, he studied agricultural production at SENA in Colombia, where he began working with organic fertilizers and developing the knowledge that would eventually shape the way he grows coffee today.
In 2017, Juan went deeper into specialty coffee, learning to cup, experimenting with natural and washed processing, and playing with different fermentation techniques to see just how much flavour he could coax out of his coffees.
Fruity Loop is a pretty great example of where all that experimenting can lead.
Grown at 1,720 metres under shade, the Gesha cherries are carefully processed using fermentation techniques designed to highlight the coffee’s natural fruit and floral character.
The result?
Fruit cereal. Lychee. Florals. And one very happy unicorn.
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