Name: QUEEN GESHA
Availability: InStock

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:

Alright, so here's the scoop on this coffee: it went through a fancy Carbonic Maceration for a whopping 96 hours! But wait, there's more – they even submerged it in water to keep the temperature just right. This whole process brings out those delicate floral notes we all love in a Gesha. Then comes the drying part, which is like a delicate dance. They dried it in a special micro-lot dryer at El Vergel. Picture this: shallow temperatures, around 28 to 32 degrees Celsius, and someone's gotta babysit it, moving it 3 to 5 times a day. Talk about dedication to flavor!