QUEEN GESHA

CATEGORY 
Competition
VARIETY 
Gesha
PROCESS 
Submerged Carbonic Maceration
ALTITUDE 
1.460 MT


FARM  
El Vergel Estate
REGION
Tolima
MUNICIPALITY  
Fresno
PROFILE
Black tea, floral, pineapple, strawberry, tropical fruits.
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: 
This Gesha underwent a 96-hour Carbonic Maceration, enhancing delicate floral notes. The meticulous drying process occurred in a specialized micro-lot dryer at El Vergel, maintaining temperatures at 28-32 degrees Celsius with frequent manual rotations for flavor precision.

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