A very special coffee for a very special occasion. This month we are celebrating 10 years of Triple Co and as you ought to expect from us, we do it in style. We present you a limited run of one of the most celebrated and sought after coffee varieties in the world, the Yellow Gesha.
This lot from Cesar Buesaquillo is a smooth and super clean fruity cup with floral notes and blueberry aftertaste; something truly exceptional we chose to mark this milestone for us and also to say a big thank you for your continued support. Brought to you by TCR and our good friends at Cofinet. Get them while they last!
Gesha is one of the most celebrated and sought-after coffee varietals in the world. Renowned for its exceptional cup profile, this variety has consistently won prestigious coffee competitions. Its journey from the remote forests of Ethiopia to the lush coffee farms of Latin America, particularly Colombia, is a tale of discovery, perseverance, and innovation. It began in the 1930s in Gori Gesha forest, Ethiopia. Then the seeds made their way to Costa Rica where Gesha was catalogued.

Geshas grown in higher altitude in the regions like Narino, Quidio, Huila and Cauca result in extraordinary cups with complex flavour and vibrant acidity. 

At Cesar Buesaquillo’s farm, out of the 1,000 Gesha trees, they encounter 1 or 2 trees that produce yellow cherries. This variety is not unique only visually, but also with floral, tea-like characteristics alongside clean and delicate acidity and silky mouthfeel. 

Cesar and his pickers always collect only the ripest cherriest. Then the cherries are placed in the sorting area at La Esmeralda farm, where it goes under further sorting.
After sorting, the cherries are exposed to 45-hour aerobic fermentation, which enhances the coffee’s flavour profile. Once the fermentation stage is completed, the cherries are transferred to Cesar’s roof for even drying, which takes about 10 to 15 days.