QUEEN GESHA

This coffee was put through a Carbonic Maceration of 96 hours, and submerged in water to control even more the temperature, which helped the coffee develop more towards the floral and delicate flavors of Gesha. After the fermentation was done, the coffee was dried at a particular micro-lot dryer at El Vergel, which works with shallow temperatures (28 to 32 celsius degrees) and that has to be moved manually 3 to 5 times a day.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Gesha

Altitude

1.460 MT

Subrmerged Carbonic Maceration

This coffee was put through a Carbonic Maceration of 96 hours, and submerged in water to control even more the temperature, which helped the coffee develop more towards the floral and delicate flavors of Gesha. After the fermentation was done, the coffee was dried at a particular micro-lot dryer at El Vergel, which works with shallow temperatures (28 to 32 celsius degrees) and that has to be moved manually 3 to 5 times a day.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Elias and Shady Bayter

Vergel State

This coffee is one of El Vergel's jewels, it was developed based on a crazy experiment thought by Martha, the mother of the Bayter brothers, and there comes the name "Queen Gesha", and not only because of the essence of the process itself but by the characteristics developed through this new process which has come to create a unique floral profile with an intense blue and purple type of flavors.