The fanciest coffee in our lineup (and a varietal I'd never tried before): the Maragesha!
It's every bit as clean and sweet as you'd expect from a Gesha, with tasting notes of white peach and honey, with delicate jasmine. It's a beautiful washed coffee from Quindío and Huila in Colombia.
So where does this coffee come from?
If you tried our previous Gesha, this farmer might be familiar to you -- it's another Sebastián Ramírez coffee. He's a fourth generation farmer who expanded out from his family farm with the El Placer Farms Project, and now works with four neighbouring farms across Huila and Quindío, focusing on sustainable coffee farming. They specialise in low-water processing methods like natural and honey, and runs mentorship programs for young coffee producers.
How did we choose it?
We wanted to expand our range of filter coffees to include not just everyday easy-drinkers, but some competition level beans too. We tried so, so many (so many) samples and most left us feeling a little uninspired. This Maragesha came as part of a genuinely standout sample collection and blew us away. Maragesha -- a natural hybrid between the Gesha and Maragogype varietals only discovered in 2017 -- is a very rare varietal, and we're so happy to have got our hands on some! Sebastián himself produces award winning coffee, is a pioneer in co-ferments, and has won a plethora of awards for outstanding coffee producing. He also supports his local dog rescue, so what's not to love?
How should I make it?
Best for V60, Clever Dripper, or Kalitia.
We used 18g of coffee to 250g of water, with a water temp of 80°C. Always used filtered water if you can!
Brew for 2:45, put your feet up, and enjoy.
