REBEL GESHA

Delicate but bright profile, with a unique mix of florals, soft fruits, and medium sweetness.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Gesha

Altitude

1.460 MT

Semi Washed

Semi-washed, with an anaerobic pre-fermentation submerged for 20 hours in cherry and 24 after aerobic pulping without submerging.

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 Gesha is one of the most demanding coffees to be produced at El Vergel State, located at the highest part of the estate, this varietal was planted based on the soil and climate conditions specifically to promote an extended growth of the cherries to promote higher brix content. Planted in 2016 with a quantity of 12.300 plants, this micro lot has been managed to find specific genetic branches of the Gesha to develop specific processes based on these genetic branches, for this coffee, was used more than 80% of green-tip Gesha.