Gillio’s coffee is unique in the West Valley. It grows near the altitude limit for the region (close to 1800m), which produces unusually dense coffee for the area.His farm is truly blessed with great growing conditions for quality coffee. I have had the pleasure of cupping nearly every production lot of Gillio’s coffee since 2010 and they always stand out on the cupping table. The coffee is consistently rich in sugars, tropical, and vibrant.
While his coffee was always great over the years, Gillio’s ability to realize the coffee’s potential had been a point of inconsistency. This was mostly due to the fact that processing coffee is very hard work. As he aged it was proving very difficult, especially given the fact that he didn’t have any help from his family. In 2015, he decided to focus solely on the agriculture side and outsource his processing which, in our opinion, was the right move for him and his coffee.
During the harvest, Gillio was relentless at tending to his trees and hiring pickers to assist with the cherry picking, for which he had very strict standards. Since2016, Gillio worked with our mutual friend, Francisco Mena, to process his coffee at Francisco’s mill: Sumava. Francisco has a state-of-the-art mill and has implemented strong quality protocols for the processing and drying. This change has really benefited Gillio. Since Gillio’s passing, Francisco has also helped Yanina with the picking.
Sumava uses a red honey (nearly black honey) process with Gillio’s coffee and managed the drying in raised beds. The natural conditions for drying at Sumava are quite nice, with sunny mornings, overcast afternoons and a constant refreshing breeze. We’re very happy with this harvest from Gillio, harvested just before COVID19 began to wreak havoc world-wide.
This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.