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Geisha Marcela - El Vergel
25.70
DESCRIPTION
TASTING & HOW TO
Geisha Marcela Colombia. Gesha. Carbonic Maceration. 

Every bean has a story
A fruity, delicate Gesha from El Vergel Estate in Colombia.

This coffee is produced in the El Vergel farm in Fresno. Fresno is a small town and municipality in the wonderful region of Tolima. The producers are brothers Shady and Elias Bayter. The brothers have been involved in farming since they were kids. In fact, they followed in the steps of their parents who started as avocado growers! The experience of growing up in the countryside created a strong bond between them and where they grew up. So in 2012, they ventured into the world of coffee and they immediately fell in love with it!

In 2016, after several years of researching coffee varieties, appropriate climates and soils, the Bayter brothers kickstarted a varietal project at Finca El Vergel. The farm has a special microclimate thanks to the proximity to the snow-capped volcano Nevado del Ruiz, on whose slopes El Vergel is located.

Carbonic Maceration process


This beautiful Gesha is a Carbonic Maceration process. The brothers have been using innovative techniques in the fermentation of coffee. More specifically, they have been experimenting with the stages of drying using specific temperature and duration.

It means processing with a +95% of optimum mature cherry, and developing with Carbonic Maceration fermentation. This processing lasts for 52 hours, followed by a slow intermittent drying under the sun.

This Gesha is one of the most demanding coffees to be produced at El Vergel State, as it is located at the highest part of the state. It 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, a mix of 4 genetic branches was used, which gives more complexity to the profile. Through the Carbonic Maceration, fermentation it obtains a very unique type of Gesha, not only with the characteristics of the variety but also with a whole new face of Gesha possibilities.

 

Check out our other coffees from El Vergel here
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Tasting notes
One of the most demanding coffees produced at El Vergel, this Geisha gives us extraordinary flavors and aromas. You will taste peach, nectarine, passion fruit as well as chocolate mousse. The hibiscus notes and its juicy body really make the flavors take off.

 
Recipe for espresso
Grams In: 21g
Grams Out: 40g
Extraction Time: 20-25’’
Temperature: 92-93 Celsius
Aged Best Use: Between 14-20 days


Recipe for filter
Grounded coffee: 15g
Water: 250ml
Total Brew Time: 2:00-2:30
Temperature: 91-93 Celsius
Aged Best Use: Between 5-15 days
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Beans: Whole Beans 250g
  • Whole Beans 250g
  • Ground for Espresso 250g
  • Ground for Filter - Hand Brew 250g
  • Ground for Filter - Cafetiere 250g
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