YELLOW GESHA

Red and yellow fruits, with some liquorish notes and a strong flavor, followed by a full body and a creamy aftertaste.

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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima 
VARIETY

Variety

Yellow Gesha 
ALTITUDE

Altitude

 1.460 MT 

 Carbonic Maceration 

 This Gesha was processed with a +95% of optimum mature cherry, and it was developed with an extended anaerobic 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 Series 
This Gesha is one of the most demanding coffees to be produced at El Vergel State, located at the highest part of the estate, 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, and for this specific coffee, at El Vergel, they used only the coffee trees with yellow gesha (approximately 500 plants), which gives more complexity to the profile with a higher brix counting, an through a CM fermentation it obtains a very unique type of Gesha, with the characteristics of the variety and also a whole new face of Gesha possibilities.  
8X2A3847

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