Our absolute favourite coffee from last two years is back! Shady and Elias are continoulsy perfecting their Gesha Marcella coffee! It's wild but balanced, and also simply addictive. Tasting Profile Floral Grape Ice Cream About Country: ColombiaRegion: Piedra Grande, TolimaFarm: El VergelProducer: Elias & Shady BaderVariety: Borbon SidraProcessing: Natural Mosto AnaerobicTheir Gesha and carbonic maceration techniques create a unique example of exactly the potential a balanced approach to variety, terroir and processing can achieve. Gesha Marcela is a labour of love, with multiple steps to the processing, fermentation and drying of the coffee. Process After hand harvesting, the coffee is ‘floated’ in water. This rinses the cherries of any leaves, sticks or dirt, and filters out unripe or overripe cherries, ensuring that over 95% is perfectly matured. For fermentation they are placed into a temperature regulated stainless steel tank, flushed with carbon dioxide and then pressurised to around 5 bars. With cool water flowing through the tanks walls, temperatures are kept below 22c for up to 70 hours. This carbonic maceration process is monitored by pH levels, ensuring no over-fermentation occurs. Once fermentation is complete, the coffee is sun dried intermittently with a series of controlled thermal shocks at precise moisture levels. These pauses cause the cell structure to expand and contract, helping drive flavour deeper into the seed. During this process, the coffee is moved between raised beds and sealed bags stored in a cool, dark room before returning to the beds. In total, this Gesha takes more than 60 days to produce.
