Micro-lot Specialty Coffee Scoring 88+
Rose tea · Blackcurrant · Doris plum · Strawberry · Chocolate
100g · Furoshiki Edition
Process Carbonic Maceration Natural | Varietal Gesha | Altitude 1450MASL | Location Fresno, Tolima, Colombia | Producer Elias and Shady Bayter
This beautiful Gesha comes from at El Vergel Estate in Tolima, Colombia.
Grown at around 1,460 metres above sea level, the coffee begins with carefully selected cherries picked at peak ripeness. The cherries undergo a 36-hour aerobic pre-fermentation before being transferred to a bioreactor, where they continue fermenting for 72 hours in a CO₂-rich environment.
This carefully controlled carbonic maceration process brings out greater aromatic intensity, sweetness and complexity, while allowing the delicate floral and tropical character of the Gesha variety to shine through.
After fermentation, the whole cherries are mechanically dried for 120 hours under controlled conditions. The coffee is then rested in GrainPro bags for 30 days, allowing it to stabilise before milling and export.
Micro-lot Specialty Coffee Scoring 88+
Rose tea · Blackcurrant · Doris plum · Strawberry · Chocolate
100g · Furoshiki Edition
Process Carbonic Maceration Natural | Varietal Gesha | Altitude 1450MASL | Location Fresno, Tolima, Colombia | Producer Elias and Shady Bayter
This beautiful Gesha comes from at El Vergel Estate in Tolima, Colombia.
Grown at around 1,460 metres above sea level, the coffee begins with carefully selected cherries picked at peak ripeness. The cherries undergo a 36-hour aerobic pre-fermentation before being transferred to a bioreactor, where they continue fermenting for 72 hours in a CO₂-rich environment.
This carefully controlled carbonic maceration process brings out greater aromatic intensity, sweetness and complexity, while allowing the delicate floral and tropical character of the Gesha variety to shine through.
After fermentation, the whole cherries are mechanically dried for 120 hours under controlled conditions. The coffee is then rested in GrainPro bags for 30 days, allowing it to stabilise before milling and export.
