colombia coffee
Colombia El Vergel "Gesha Marcela" ESPRESSO
by passport specialty coffee · northgate, australia
you'll taste tropical fruit before winey. this is colombia el vergel "gesha marcela" espresso, an anaerobic colombia from passport specialty coffee.
tropical fruitwineyjasminefloralblack teatea-like
the bean
- origin
- colombia
- region
- tolima
- process
- anaerobic
- varietal
- gesha, caturra
- status
- in stock
this is a gesha and caturra blend from el vergel in tolima, colombia, roasted by passport specialty coffee for espresso. it's processed anaerobically, which involves fermenting the coffee in sealed, oxygen-deprived tanks before drying, and that process drives the pronounced tropical fruit and winey character you get in the cup alongside jasmine, floral notes, and a black tea finish. expect something fragrant and fruit-forward with real complexity. pull it as espresso using a longer ratio, around 1:2.5 or beyond, to keep the sweetness and florals in balance and avoid over-extracting the winey intensity.
common questions
What does Colombia El Vergel "Gesha Marcela" ESPRESSO taste like?
it's tropical and winey up front, with jasmine and broader floral qualities, finishing with a black tea, tea-like dryness. the gesha varietal and anaerobic process together push the aromatics and fruit character into clear focus.
How is Colombia El Vergel "Gesha Marcela" ESPRESSO grown and processed?
it's grown in tolima, colombia using gesha and caturra varietals, then processed anaerobically, meaning the cherries ferment in sealed, low-oxygen conditions before drying. that environment amplifies the winey and tropical qualities in the finished cup.
How should I brew Colombia El Vergel "Gesha Marcela" ESPRESSO?
it's roasted and intended for espresso, so pull it on an espresso machine, dialling toward a slightly longer ratio to let the florals and fruit sweetness come through without the winey intensity becoming dominant.
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