GESHA MARCELA

CATEGORY 
Reserve
VARIETY 
Gesha
PROCESS 
Carbonic Maceration
ALTITUDE 
1.460 MT


FARM  
El Vergel Estate
REGION
Tolima
MUNICIPALITY  
Fresno
PROFILE
Citric acid, dark chocolate, strawberry, tangerine, tea rose, tropical fruits.
HISTORY: 
Welcome to El Vergel, where they're pushing the boundaries of coffee farming to new heights! Nestled in the highest reaches of the estate, this Gesha coffee is like the VIP of the farm. Planted back in 2016 with over 12,000 plants, it's been a labor of love to cultivate this micro lot to perfection. But here's the twist: they're not just growing any old Gesha. Oh no, they're diving deep into the genetics of this bean, mixing and matching branches to create a flavor profile that's out of this world! Through some seriously innovative processes, like their CM fermentation technique, they've unlocked a whole new realm of possibilities for what Gesha coffee can be. 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: 
Immerse yourself in the world of Gesha with a unique coffee process. The selection process ensures that over 95% of cherries are picked at the peak of ripeness. This leads to a distinctive Carbonic Maceration fermentation, lasting 52 hours, akin to a spa day for the beans. Following this, the beans are meticulously dried under the warm sun, adopting a slow and deliberate approach to coax out the amazing flavors. This carefully curated journey captures the essence of Gesha coffee, making it a truly one-of-a-kind experience.

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