Reforest Anaerobic Gesha

In the northern Tolima and southern Caldas regions of Colombia, years of drought have challenged coffee landscapes and the families who depend on them. From this need for renewal came the Reforest Project—an effort to plant 50,000 native trees, beginning with 200 trees across the farms of 30 local producers near El Vergel Estate. These trees restore biodiversity, protect water sources, and create healthier environments for coffee to flourish.

This Gesha lot is a reflection of that same care and patience. Cherries are handpicked at peak ripeness, beginning with a gentle 36-hour aerobic pre-fermentation that coaxes out bright aromatics and layered fruit notes. They then rest in shaded hermetic tanks for 96 hours of anaerobic fermentation, allowing flavors to deepen and structure to develop. A hybrid drying process—part mechanical, part sun—preserves the coffee’s elegance, before a month of stabilization allows the profile to fully harmonize.

The result is a cup that opens with tart cherry and passionfruit, blooms into hibiscus, and finishes with the lift of grapefruit zest. Complex yet approachable, it’s a coffee that invites slow enjoyment—knowing that every sip supports the regeneration of Colombia’s coffee future.