The Journey of Geisha Willow
Originally discovered in the Gesha forests of Ethiopia in the 1930s, the Geisha variety gained worldwide acclaim decades later for its extraordinarily floral aroma, delicate body, and complex flavour profile. Transplanted to Central and South America, it found its home in high-altitude farms where its potential could fully flourish. Today, Gesha is considered one of the most celebrated and sought-after coffee varietals in the world.
The journey of Geisha Willow begins with the meticulous selection of ripe Geisha cherries. Renowned for their elegance, these cherries are handpicked at peak maturity, ensuring optimal sweetness and nuance from the very start. They undergo a 36-hour aerobic pre-fermentation on tarps, allowing oxygen to activate natural enzymes and deepen the coffee’s aromatic complexity.
Following this, the cherries are moved into shaded hermetic tanks for a 96-hour anaerobic fermentation. In this oxygen-free environment, microbial activity is carefully managed. As the pH gradually drops to 3.9–4.0, the mucilage begins to break down, intensifying the fruit character while refining the cup’s clarity and balance.
Once fermentation is complete, the cherries begin a hybrid drying phase. First, they are mechanically dried for 72 hours in intervals, targeting a stable 22% humidity. After a five-day rest, they are sun-dried on raised beds for 16 hours, a finishing touch that preserves the coffee’s intricate floral, caramel, and red fruit notes.
To bring everything together, the beans are stabilized in GrainPro bags for 30 days, allowing flavours to rest and integrate. This final step ensures Gesha Willow arrives at the roaster with a full spectrum of complexity—ready to express the purity, beauty, and depth that have made the Gesha variety a modern coffee legend.
El Vergel Estate is a family-run farm nestled in the lush foothills of Fresno, Tolima, Colombia. Managed by the Bayter family, this progressive estate has become one of the country’s leading producers of innovative and high-quality specialty coffees.
Originally established in 1995 as an avocado farm, El Vergel transitioned to coffee in the late 2000s after a major downturn in avocado prices. Led by Martha Bayter and her sons Elias and Shady, the family began cultivating traditional varieties like Red and Yellow Caturra, before moving boldly into exotic cultivars such as Gesha, Java, Pacamara, Red Bourbon, and Laurina.
Today, El Vergel is widely known for its cutting-edge fermentation techniques, including the introduction of Koji fermentation, a process inspired by Japanese methods to intensify complexity and sweetness in the cup. Their controlled fermentation protocols and hybrid drying approaches consistently yield coffees with exceptional clarity, structure, and depth.
Beyond their own farm, the Bayters also support a community of over 25 neighboring producers, helping them transition to specialty production and access international markets—fostering sustainable growth across the region.
With each lot from El Vergel, you're tasting the result of innovation, precision, and a deep respect for coffee’s potential. From high-elevation terroir to experimental processing, their coffees express vibrant fruit, layered florals, and a silky elegance that continues to raise the bar for Colombian specialty coffee.
El Vergel Estate is a family-run farm nestled in the lush foothills of Fresno, Tolima, Colombia. Managed by the Bayter family, this progressive estate has become one of the country’s leading producers of innovative and high-quality specialty coffees.
Originally established in 1995 as an avocado farm, El Vergel transitioned to coffee in the late 2000s after a major downturn in avocado prices. Led by Martha Bayter and her sons Elias and Shady, the family began cultivating traditional varieties like Red and Yellow Caturra, before moving boldly into exotic cultivars such as Geisha, Java, Pacamara, Red Bourbon, and Laurina.
About
Today, El Vergel is widely known for its cutting-edge fermentation techniques, including the introduction of Koji fermentation, a process inspired by Japanese methods to intensify complexity and sweetness in the cup. Their controlled fermentation protocols and hybrid drying approaches consistently yield coffees with exceptional clarity, structure, and depth.
Beyond their farm, the Bayters also support a community of over 25 neighbouring producers, helping them transition to specialty production and access international markets—fostering sustainable growth across the region.
With each lot from El Vergel, you're tasting the result of innovation, precision, and a deep respect for coffee’s potential. From high-elevation terroir to experimental processing, their coffees express vibrant fruit, layered florals, and a silky elegance that continues to raise the bar for Colombian specialty coffee.
