GESHA MARCELA

A mix of fruity and soft florals, with delicate flavors that reminds us of blue and purple fruits, with a touch of tropical notes, light body, and complex aftertaste.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Gesha

Altitude

1.460 MT

Carbonic Maceration

This Gesha was processed with a +95% of optimum mature cherry, and it was developed with Carbonic Maceration fermentation for 52 hours, followed by a slow intermittent drying under the sun.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Elias and Shady Bayter

Vergel State

This Gesha is one of the most demanding coffees to be produced at El Vergel State, located at the highest part of the state, this varietal was planted based on the soil and climate conditions specifically to promote an extended growth of the cherries to promote higher brix content. Planted in 2016 with a quantity of 12.300 plants, this micro lot has been managed to find specific genetic branches of the Gesha to develop specific processes based on these genetic branches, for this coffee, was used a mix of 4 genetic branches, which gives more complexity to the profile, an by a CM fermentation its obtain a very unique type of Gesha, with the characteristics of the variety and also a whole new face of Gesha possibilities.