Zoom Moon Gesha
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Zoom Winter Coffee Allocation by Press Coffee Roasters
Zoom Moon Gesha
Zoom Moon Gesha
Zoom Moon Gesha
Zoom Moon Gesha
Zoom Moon Gesha
Zoom Moon Gesha
Zoom Moon Gesha
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Moon Gesha

Watermelon CandyChocolatePinot NoirHoneyTangerinePomegranate Juice
$60.00

"It's always a pleasure working with green coffee from El Vergel, but this microlot raises the bar. This is absolutely one of the most complex and delicious coffees we've tasted in recent memory, and the quality of it solidifies Elias and Shady Bayter's standing among the top coffee producers in Colombia. My only regret with this microlot is not being able to secure more for you."

- Head Roaster, Press Coffee

"All we can say about this coffee is that it's a really complex profile, and is one of the highest scoring coffees we've had from El Vergel project."

- El Vergel Estate

The Process

This Bronze-Tip Gesha was processed with over 98% of its cherries at their optimal maturation using an experimental, 2 step fermentation process developed by Elias and Shady Bayter.

Step 1

First, an anaerobic fermentation – for this the coffee cherries are placed in a low oxygen environment (in this case sealed, airtight bags submerged in water) for 48 hours. Generally, anaerobic fermentations give coffees brighter, more crisp tasting notes than traditional processing methods.

Step 2

After 48 hours the cherries are moved to airtight barrels which are pumped full of CO2. The cherries stay in these barrels for 96 hours undergoing carbonic maceration. This is a process that originated in winemaking. However, carbonic maceration has taken a foothold in the coffee community in recent years, and is renowned for the winey, red fruit tasting notes it offers.

Afterwards, the cherries are moved to a temperature controlled environment, kept between 84 and 89 degrees Fahrenheit for 23 days. Finally, the dry cherries are moved to GrainPro bags where they rest for 45 days before being milled and vacuum sealed for shipment.

From El Vergel Estate

"This is our second experiment using only Bronze-Tip Gesha, which started with our amazing Jupiter Gesha. This time, the Bayter brothers decided to take the process a little bit more far, and made it to the "moon" (Yes that's why its called Moon Gesha). All we can say about this coffee is that it's a really complex profile, and is one of the highest scoring coffees we've had from El Vergel project."

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"It's always a pleasure working with green coffee from El Vergel, but this microlot raises the bar. This is absolutely one of the most complex and delicious coffees we've tasted in recent memory, and the quality of it solidifies Elias and Shady Bayter's standing among the top coffee producers in Colombia. My only regret with this microlot is not being able to secure more for you."

- Head Roaster, Press Coffee
"This is our second experiment using only Bronze-Tip Gesha, which started with our amazing Jupiter Gesha. This time, the Bayter brothers decided to take the process a little bit more far, and made it to the "moon" (Yes that's why its called Moon Gesha). All we can say about this coffee is that it's a really complex profile, and is one of the highest scoring coffees we've had from the El Vergel project."

- El Vergel Estate
Farm: El Vergel (Elias and Shady Bayter)
Region: Fresno– Tolima
Process: Carbonic Maceration with Lixiviates
Variety: Bronze Tip Gesha
Elevation: 1550 masl
Expect a complex flavor profile featuring bright and crisp tasting notes of watermelon candy, chocolate, pinot noir, honey, tangerine, and pomegranate juice.
This Bronze-Tip Gesha was processed with over 98% of its cherries at their optimal maturation using an experimental, 2 step fermentation process developed by Elias and Shady Bayter.

Step 1
First, an anaerobic fermentation – for this the coffee cherries are placed in a low oxygen environment (in this case sealed, airtight bags submerged in water) for 48 hours. Generally, anaerobic fermentations give coffees brighter, more crisp tasting notes than traditional processing methods.

Step 2
After 48 hours the cherries are moved to airtight barrels which are pumped full of CO2. The cherries stay in these barrels for 96 hours undergoing carbonic maceration. This is a process that originated in winemaking. However, carbonic maceration has taken a foothold in the coffee community in recent years, and is renowned for the winey, red fruit tasting notes it offers.

Afterwards, the cherries are moved to a temperature controlled environment, kept between 84 and 89 degrees Fahrenheit for 23 days. Finally, the dry cherries are moved to GrainPro bags where they rest for 45 days before being milled and vacuum sealed for shipment.