Maragesha vergel: Premium Colombian Green Coffee Beans

Weight

Quantity

$240.00

Sale

VARIETY:

Maragesha

PROCESS:

Natural

ALTITUDE:
1.450 m

PRODUCER:

Elías & Shady Bayter

REGION:
Tolima

MUNICIPALITY:
Fresno

FARM:
El Vergel

PROFILE:
Dark chocolate, Caramel, strawberry, blackberry, green apple, citric acid

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$240.00

Sale

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:

Maragesha Vergel is a distinctive natural-process coffee crafted from the rare Maragesha variety—a unique cross that brings together the best attributes of Maragogipe and Gesha. Grown with care at El Vergel Estate in Fresno, Tolima, this coffee is part of our Reserve category, representing a refined and exclusive lot with limited availability and exceptional character.

The process begins with the hand selection of perfectly ripe Maragesha cherries. These are first subjected to a 12-hour aerobic pre-fermentation, allowing controlled oxidation that enhances the coffee’s inherent sweetness and floral complexity. Once pre-fermented, the cherries are transferred to hermetic plastic tanks for a 72-hour anaerobic fermentation. This oxygen-free environment promotes a slow and even breakdown of sugars, enriching the flavor development and bringing out the vibrant fruit-forward notes typical of the Maragesha lineage.

After fermentation, the cherries are moved to mechanical silos for 8 to 10 days of drying, during which the beans gradually reach the ideal moisture content. This careful and consistent drying method helps preserve the delicate and intricate flavor compounds developed during fermentation, ensuring clarity and longevity in the cup.

Finally, the coffee undergoes a 30-day stabilization period in GrainPro bags. This step is crucial for flavor development, allowing the aromatic compounds to integrate and the profile to settle into a clean, elegant finish.