colombia coffee
Gesha Natural Coffee Beans
by cafetal coffee co. · kent town, australia
you'll taste tropical fruit before winey. this is gesha natural coffee beans, an anaerobic colombia from cafetal coffee co..
tropical fruitwineyjasminefloralmilk chocolatedark chocolate
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- gesha
- roast
- omni
- status
- in stock
this is a colombian gesha from cafetal coffee co., processed anaerobically and roasted at an omni level, meaning it works across filter and espresso brewing methods. the anaerobic fermentation amplifies the gesha varietal's natural character, producing a cup with tropical fruit, winey depth, jasmine, and broader floral tones, alongside milk and dark chocolate in the finish. for filter brewing, use a lower water temperature around 90-92°c to let the floral and fruit notes stay clear. for espresso, a slightly longer extraction time helps balance the winey intensity against the chocolate body.
common questions
What does Gesha Natural Coffee Beans taste like?
expect tropical fruit and winey fermented complexity upfront, with jasmine and floral notes through the mid-palate, and a finish that moves between milk chocolate and dark chocolate.
How is Gesha Natural Coffee Beans grown and processed?
the coffee is a gesha varietal grown in colombia and processed using an anaerobic method, where the cherries ferment in a low-oxygen environment before drying, which intensifies fruit and winey characteristics.
How should I brew Gesha Natural Coffee Beans?
the omni roast level means it is calibrated to perform well as both filter and espresso, so choose your method based on preference, keeping extractions measured to avoid amplifying the winey notes into astringency.
about cafetal coffee co.
good roasters are rarer than people admit, and cafetal coffee co. on college rd in kent town is the kind of place that gets talked about for a reason. kent town sits close enough to the adelaide cbd that you're not going out of your way, but it has enough of its own rhythm that the detour feels deliberate. what keeps people coming back here isn't loyalty to a postcode. it's the roasting itself, done in-house, which means what ends up in your cup hasn't been sitting in a warehouse for six weeks waiting to be someone else's problem. that matters more than most menus let on. if you're plotting your morning around a single good coffee, college rd is a reasonable place to start it.
all coffee from cafetal coffee co.kent town, australia
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