Cesar Buesaquillo - (45hr Aerobic Natural, Yellow Gesha) SCA: 89

Origin: Colombia

Farm: La Esmeralda

Varietal: Yellow Gesha

Altitude: 2100 MASL

Certification: Micro-lot

Process: 45hr Aerobic Natural 

Cup Score: 89

Peach, Mango & Lime Florals 

This world-class, one-in-a-thousand Yellow Gesha was meticulously produced by the very small, family-run farm La Esmeralda.

Renowned for its complexity, this rare coffee is highlighted by tropical fruit sweetness and a juicy, rounded body with cleanly presented layers.

Produced using a traditional 15-day natural process with a short fermentation, and grown in unique clay loam soil known for its excellent nutrient retention, this wonderful “fruit-bomb” Gesha showcases the highest level of Gesha production in Colombia.

Out of 1,000 Gesha trees initially planted at La Esmeralda only 2 were observed to produce yellow cherries - as one of the rarest and most celebrated coffee varieties in the world, renowned for its exceptional cup profile, Gesha has consistently won prestigious competitions and commanded record-breaking prices at auctions for the last 10 years.

Process: 

Harvesting only the ripest cherries, the team at La Esmeralda hand sorts and then floats the cherries to remove anything low-density, underripe, or defective.

Cesar then begins with a carefully measured 45 hour aerobic fermentation. This precise approach gently amplifies the coffee’s inherent character, allowing the fruit and varietal to be showcased. The result is a fermentation that feels intentional, transparent, and rooted in its environment.

After fermentation, the cherries are laid in thin layers on parabolic dryers, with balanced airflow and sunlight exposure. Throughout drying, the cherries are turned and closely observed, ensuring even progression and protecting the coffee’s clarity and cleanliness.

Over the next 10 to 15 days, sugars and fruit compounds slowly migrate into the seed, developing a cup defined by vivid fruit expression, layered sweetness, and a rounded, full body. Drying is completed at a moisture content of 9.5 - 11%, a point believed to preserve structure, sweetness, and long-term stability.

Varietal:

Gesha, often spelled "Geisha," is one of the most celebrated and sought-after coffee varieties in the world. 

The story of Gesha begins in the 1930s in the Gori Gesha forest of Ethiopia, where the variety was first discovered. In 1936, seeds were collected and sent to the Lyamungu research station in Tanzania. From there, the seeds made their way to the Centro Agronómico Tropical de Investigación y Enseñanza  in Costa Rica in the 1950s, where they were catalogued as part of a broader effort to study and preserve coffee genetics.

Gesha's potential was not immediately recognized and for many years it was grown as a rust- resistant variety, rather than for its cup quality, some farmers stopped planting it due to fragile branches. It wasn't until the early 2000s that the variety gained international acclaim. In 2004, the Peterson family of Hacienda La Esmeralda in Panama discovered the unique flavour profile of Gesha when they planted it at high altitudes.

Their Gesha coffee won the Best of Panama competition that year, setting a new standard for specialty coffee and fetching unprecedented prices at auction.

While the traditional Gesha variety is celebrated for its vibrant red cherries, the Yellow Gesha stands out due to its distinct yellow fruit. This mutation is not only visually striking but also contributes to unique flavour profiles in the cup. 

Yellow Gesha coffees are often described as having complex, floral, and tea-like characteristics, with notes of jasmine, bergamot, and tropical fruits, alongside a delicate acidity and silky mouthfeel.