REBEL GESHA

REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
REBEL GESHA
VARIETY:
Gesha
PROCESS: 
Semi-Washed Anaerobic
CATEGORY: 
 Reserve
PROFILE:
Floral, green apple, lemongrass, tropical fruits, orange, tea rose
FARMER:
 Elias & Shady Bayter
FARM:  
 El Vergel Estate
REGION:
 Tolima
MUNICIPALITY:  
 Fresno
ALTITUDE: 
1.460 MT
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FIND THIS COFFEE IN STOCK AT THESE SPOTS:

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
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HISTORY: 
Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.
PROCESS DESCRIPTION: 
This coffee's journey began with a 48-hour cherry juice bath, absorbing fruity vibes. It then rested in muscilage for 36 hours. Following this, a unique sun-drying process unfolded over 20 days with intermittent flipping for intensified flavors. Afterward, it stabilized for 30 days in Grain Pro bags, ensuring full rest before milling. The result? A character-rich coffee.
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