Gesha Marcela Colombian Natural Coffee Beans

Name: Gesha Marcela Colombian Natural Coffee Beans
Brand: Basic Barista
SKU: GM-200-RED
Price: 38.00 AUD
Availability: InStock

Gesha Marcela Colombian Natural Coffee Beans

$38

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Varietal: Gesha
Farm: El Vergel Estate
Exporter: Forest Coffee
Region: Tolima, Colombia
Producer: Elias & Shady Bayter
Altitude: 1460 MASL
Process: Natural CM
Notes: Rockmelon, Tangerine and Rose.
Size: 200g Bag - Whole Beans

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About The Coffee:

El Vergel Estate is anything but ordinary. Originally an avocado farm, the Bayter family pivoted into coffee back in 2006 when market prices crashed. What started with classic varieties like Caturra and Catimore soon evolved into a full-blown coffee lab.
By 2016, with a little help from coffee expert Miguel Jimenez, they began planting specialty coffee and in 2018, they embraced natural processing methods. That’s when things really got exciting.

Fast forward to today, and this innovative team led by Martha, Elias, and Shady are pioneering wild fermentation techniques like their signature Koji and now the brand new Mosto (lixiviates) fermentation. Their mission? Push boundaries, explore flavour, and bring real impact to their community.

Gesha, processed using a highly controlled method designed to elevate its inherent complexity. Harvesting begins with precision cherry selection, ensuring over 95% of the crop is picked at peak ripeness. The lot then undergoes a 52-hour Carbonic Maceration fermentation in a sealed, CO₂-rich environment – a technique borrowed from the wine industry that promotes selective microbial activity and deeper flavor development. Post-fermentation, the coffee is slowly sun-dried in a carefully managed process that preserves delicate aromatics and enhances clarity. The result is a meticulously crafted expression of Gesha’s unique terroir and varietal character.

What is Carbonic Maceration Process in Coffee?

Carbonic Maceration is a fermentation technique adapted from the wine industry, where it’s traditionally used to develop vibrant, fruity flavours. In coffee, this method involves placing whole, intact coffee cherries into sealed, oxygen-free (anaerobic) tanks filled with carbon dioxide (CO₂).

Inside this controlled environment:

Fermentation begins internally within the cherry due to the high CO₂ concentration and lack of oxygen.
This encourages specific yeasts and bacteria to flourish, breaking down sugars and acids in unique ways.
The mucilage stays intact longer, allowing for extended fermentation without spoilage.

The result? A cup with intensified aromatics, wine-like acidity, and layered fruit complexity, often described as clean, juicy, and dynamic.

Included:

1x Gesha Marcela CM Natural El Vergel - 200g Bag

Brand: Basic Barista

SKU:GM-200-RED

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COMMON COFFEE PROCESSES

WASHED PROCESS
Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.
TRY A WASHED COFFEE
NATURAL PROCESS
Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,
TRY A NATURAL COFFEE
FERMENTED
There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
Expect funky fruity notes and an intense alcohol / boozey taste
TRY A FERMENTED COFFEE