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Product Info
About the Roast
*Limited release* 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 alternative competition beans we were tasting alongside the Jardines del Eden Maragesha we also loved on the cupping table. These beans have a very balanced sweetness, acidity and florals, which drew us to it.
Luis Anibal first discovered Maragesha on his farm, Villa Betulia, 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. The Maragesha variety combines the best traits of its Gesha and Maragogype. This unique combination makes Maragesha a standout variety, offering both exceptional cup quality and visual appeal.
Luis Anibal’s discovery and cultivation of Maragesha highlight the potential of natural hybridization in coffee farming. By carefully selecting and propagating this new variety, he has contributed to the diversity of coffee genetics, which is crucial for the sustainability and resilience of coffee production in the face of challenges like climate change and disease. Maragesha represents an exciting addition to the specialty coffee world.
Buy this together with the Jardines del Eden Maragesha before it runs out to try the difference between the two - and get it together with a card with the bean profile.
Packaged in a light blue coffee bag with white label. Once we've taken a pic of it we will feature. Check out 2x 150g of 2 types of Marageshas (Jardines del Eden) for a side by side tasting.
At the farm
Luis Anibal, along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at Villa Betulia farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. Afterwards, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, delicate, and deeply connected to its origin.
Once the fermentation stage is completed, the cherries are transferred to parabolic dryers located on the roof of Luis Anibal’s house. Here, they are spread evenly in thin layers to ensure consistent airflow and exposure to sunlight. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold.
The drying process can take between 8 to 15 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: Omni
Body: Medium
Acidity: Medium
Sweetness: Medium
Roast level: Medium
Tasting notes: TBAAbout the beans
Owner: Luis Anibal Calderon
Region: Villa Betulia, Acevedo, Colombia
Varietal: Maragesha
Process: 45 days Aerobic, 10 days drying
Altitude: 1,600 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.
Check out the Jardine del Eden Maragesha on our shelves as well (we bought it as an alternative bean for competition as well).