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Vanilla, chocolate, baileys, and guava notes

ORIGIN:
TOLIMA
PROCESS:
CARBONIC MACERATION
VARIETY:
YELLOW GESHA
ALTITUDE:
1460 MT
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PROCESS

This gesha was processed with a +95% of optimum mature cherry, and it was developed with an extended anaerobic fermentation for 52 hours, followed by a slow intermittent drying at the sun.

FARM:
EL  VERGEL
TRAIL:
PIEDRA GRANDE
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PRODUCER

ELIAS AND SHADY BAYTER

HISTORY

This GESHA is one of the most demanding coffees to be produced at EL VERGEL, 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 ti 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, and for this specific coffee, at El Vergel, they used only the coffee trees with yellow gesha (approximately 500 plants), which gives more complexity to the profile with a higher brix counting, and through a CM fermentation, it obtains a very unique type of Gesha, with the characteristics of the variety and also a whole new face of Gesha possibilities.

 

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