Gesha, carbonic maceration

This Gesha wears its own crown. Carbonic maceration unlocks bright pineapple and tropical brilliance — a cup that is refined, majestic, and unlike anything you have tasted before.

SCA Score: 87.5 pts · Medium Roast
Varietal: Gesha · Process: Carbonic Maceration

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WHAT'S IN THE CUP

Pineapple · Chocolate · Cinnamon · Vanilla · Banana · Citrus
Silky body · Medium lactic acidity · Sweet, fruity finish

Before the first sip, the aromas stop you — lactic, blackberries, a hint of yogurt, complex and alive. Then the cup opens up into layers of tropical fruit and warm spice, with pineapple leading the way and vanilla and chocolate rounding the finish. There is nothing ordinary about this coffee.

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WHY GESHA IS EXTRAORDINARY

Gesha is the most celebrated varietal in specialty coffee — traced back to the forests of Ethiopia and grown only at high elevation by a handful of dedicated producers worldwide. It is known for its extraordinary aromatic complexity and floral delicacy, qualities that have made it the most sought-after coffee on the planet. 

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WHERE IT COMES FROM

Region — Chinchiná, Caldas · Colombia
Farm — La Cumparsita, Vereda El Bajo Español
Elevation — 1,800 – 1,900 masl 

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THE PROCESS

In carbonic maceration, whole coffee cherries are sealed in pressurised, oxygen-free tanks filled with carbon dioxide. Fermentation happens from the inside out — slowly, precisely, under controlled conditions. The result is a coffee with a depth and clarity of flavour that open-air processing simply cannot achieve. It requires patience, expertise, and equipment that few producers invest in. Sebastián does.

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MEET SEBASTIÁN

Growing Gesha at La Cumparsita and processing it through carbonic maceration is a statement of ambition. Sebastián Velázquez is not interested in ordinary — he is interested in what Colombian coffee can become at its absolute best. The Crown is the clearest expression of that vision.