Marsella Gesha #108 (Innovation Series)

$22.00$39.00

Sweet-tart structure with bright, juicy acidity. Orange zest, blackberry, raisin, cocoa nib, honeysuckle.

Clear

Variety: Gesha

Process: Natural process, extended fermentation carbonic maceration (CM). Solar aerobic slow dry (SASD) on raised beds.

Farm: Marsella – 1750 Meters

Cup profile: Sweet-tart structure with bright, juicy acidity. Orange zest, blackberry, raisin, cocoa nib, honeysuckle.

Roast: Light, whole bean

Weight: 250g/8.8oz & 113g/4oz


Produced by the father and son team, Paul and Kevin Doyle, this coffee underwent both an extended anaerobic and aerobic fermentation process then slow dried in whole cherry on raised beds in our solar dryer.

In 2020 Gesha Marsella took first place in the Colombian Yara Champion coffee competition and the Gesha Santuario placed a hot second. Our Team at the Marsella farm work year-round caring for these trees preparing for each year’s harvest. We also receive much help from the biodiversity of shade grown trees and Mother Nature delivering her support. During the rainy season lightning storms occur on a regular basis providing nitrites through rain further enriching the soil. This harmonious ensemble works together to create the unique environment that produces this distinct coffee.