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Product Info
About the Roast
*Limited release competition beans* Roasted on 6th July will rested and ready for brewing (up to 2 months). After, roasts will be sent out immediately or after next roast (roast date may be before or after depending on current stocks, not more than 1 month after roast). Next roast is listed on our homepage (every month).
These were the competition beans we thought would bring Jeneece to the finals of SNBC 2026 but the routine scored just 3 points short of making it there. No matter, these beans truly shine and and you deserve to taste it! We've worked hard on these beans to bring out the fruitiness and balance on the beans. On two different roast profiles, we consistently tasted two different notes. On cupping of the roast profile we eventually chose, we even got a very distinct note of hi-chew grape which was both fascinating and delicious.
Buy this before it runs out (4 roasts remaining) and obtain an exclusive printed handwritten note from Jeneece herself together with a card with the bean profile.
Packaged in a Holographic sealed (no valve) coffee bag for 150g packs. Larger packs in light blue with white label. Once we've taken a pic of it we will feature. Check out 2x 150g of 2 types of Marageshas (Luis Anibal Maragesha) for a side by side tasting.
At the farm
At Jardines, the team of pickers selectively harvest only the ripest cherries, which are then carefully transported to La Pradera—Cofinet’s processing center. To preserve their freshness, the cherries are transported in grain-pro bags or suitable containers during the cool early morning hours, a crucial step to prevent overfermentation.
Upon arrival, they are first floated in water tanks to remove low- density beans. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable for usage, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is then released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process.
For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over- fermentation or mold.
The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied.
Roasted for: Espresso, can be brewed for filter
Body: Medium
Acidity: Medium
Sweetness: Medium
Roast level: Medium
Tasting notes:
On espresso: Cherry, Grapefruit, Dark Chocolate
On milk: Marzipan, milk teaAbout the beans
Owners: Felipe Arcila
Region: Quindio, Pijao, Colombia
Varietal: Maragesha
Process: 45 days Aerobic, 8 days drying
Altitude: 2,050 maslMaragesha
Maragesha is a natural hybrid between two renowned coffee varieties: Gesha -and Maragogype. This cross occurred spontaneously at Luis Anibal’s farm, Finca Villa Betulia. Gesha, originally from Ethiopia, is celebrated for its exceptional cup quality, often featuring floral, jasmine, and tropical fruit notes, along with a delicate acidity. Maragogype, often referred to as the "elephant bean" due to its unusually large bean size, is a mutation of Typica and is known for its mild, smooth cup profile with subtle sweetness and low acidity.
Luis Anibal first discovered Maragesha on his farm in 2017 when he noticed a handful of trees producing cherries that were distinctly different from their neighbours. He separated the cherries and began the meticulous process of cultivating this new variety.
Check out the Luis Anibal Maragesha on our shelves as well (we bought it as an alternative bean for competition as well).