Award-Winning Colombian Specialty Coffee. Gesha Carbonic Maceration is a rare and experimental microlot from La Cumparsita Farm in Caldas, Colombia, cultivated at approximately 1,800 meters above sea level and roasted at origin to preserve its complexity and authenticity. Using an anaerobic carbonic maceration process inspired by wine-making techniques, ripe Gesha cherries undergo a controlled 120-hour oxygen-free fermentation, co-fermented with natural pineapple and cinnamon to enhance the coffee’s sweetness, aromatic depth, and tropical complexity. The result is a vibrant and layered cup with notes of panela, spiced cinnamon, yellow fruits, citrus, chocolate, and delicate tropical sweetness. Recognized with a Silver Award at the Global Coffee Awards 2025 in the Filter Coffee – Experimental Processing category, this lot reflects innovation, precision, and the artistry behind Colombian specialty coffee. Crafted at origin. Shared with purpose. ━━━━━━━━━━━━━━━━━━ COFFEE DETAILS Producer: Sebastián Velásquez Farm: La Cumparsita Origin: Caldas, Colombia Variety: Gesha Process: Anaerobic Carbonic Maceration · 120-Hour Fermentation · Co-Fermented with Pineapple & Cinnamon Roast Level: Medium Roast Altitude: ~1,800 masl SCA Score: 86.75 Award: Silver Winner · Global Coffee Awards 2025 Format: Whole Bean Net Weight: 8.8 oz (250 g) ━━━━━━━━━━━━━━━━━━ CUP PROFILE Panela · Cinnamon · Yellow Fruits · Chocolate · Citrus · Sweetness ━━━━━━━━━━━━━━━━━━ BEST FOR Pour Over · Chemex · V60 · Espresso