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Blueberries, lychee, floral, and bakers chocolate notes.
This coffee was put through a Carbonic Maceration of 96 hours, 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 special micro-lot dryer at El Vergel, which works with really low temperatures (28 to 32-celsius degrees) and that has to be moved manually 3 to 5 times a day. Finished, with and stabilization process of 45 days in cherry before milling.
ELIAS AND SHADY BAYTER
This coffee is one of El Vergel 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.
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