GESHA MARCELA

GESHA MARCELA
GESHA MARCELA
GESHA MARCELA
GESHA MARCELA
GESHA MARCELA
GESHA MARCELA
GESHA MARCELA
GESHA MARCELA
    GESHA MARCELA
    GESHA MARCELA
    GESHA MARCELA
    GESHA MARCELA
    GESHA MARCELA
    GESHA MARCELA
    GESHA MARCELA
    GESHA MARCELA
    VARIETY:
    Gesha
    PROCESS: 
    Natural + Carbonic Maceration
    CATEGORY: 
     Reserve
    PROFILE:
    Citric acid, dark chocolate, strawberry, tangerine, tea rose, tropical fruits.
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.460 MT
    Request Your Green Coffee Samples
    HISTORY: 
    Our agricultural journey began in 1995, and in 2010 we started cultivating coffee at El Vergel Estate in Tolima. By 2015, we had successfully harvested our first varietals.

    In 2017, after facing challenges in the local market, Martha, Shady, and Elias set out to find innovative ways to add value to their coffees and close the gap between producers and roasters.

    Forest Coffee was founded in 2019 with a vision to unlock the true potential of Colombian coffee through innovation in processing, education, and sustainability. Our mission is to connect coffee growers directly with international markets, ensuring fair pricing and full transparency.

    Today, in 2025, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters.

    Our story is a testament to how innovation and community can transform the coffee industry for the better.
    PROCESS DESCRIPTION: 
    The journey of Gesha Marcela begins with the careful selection of ripe Gesha coffee cherries, cultivated in El Vergel Estate, our farm. Once harvested at peak ripeness, the cherries undergo a 36-hour aerobic pre-fermentation on tarps. Then, the cherries are placed into a bioreactor and undergo 72 hours of carbonic maceration fermentation process with CO₂. This controlled environment intensifies the coffee’s natural sweetness and complexity, highlighting delicate floral and tropical notes that Gesha is known for. The carbonic maceration process enhances both aromatic intensity and flavor depth, elevating this lot into a truly Reserve-category coffee.

    Once fermentation is complete, the cherries are transferred to mechanical dryers for 120 hours, a method that ensures reach the ideal moisture safeguarding the coffee's intricate attributes while maintaining consistency. To finalize the process, the beans are stabilized in GrainPro bags for 30 days, allowing the flavors to harmonize and fully mature before export.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

    Spot
    • Annex
    • Dupuy
    • Green Room
    • Melbourne
    • MENA
    • NY
    • Rotterdam
    • UK
    Find Your Nearest Warehouse & Coffee Offerings
    Want This Coffee? Speak with a Coffee Sales Expert

    LOOKING FOR MORE OPTIONS?

    There are no product yet!