Colombia -Marisela Sánchez - Mixed-process Gesha

Marisela Sánchez Gesha - Playlist

We taste: floral/citrus notes of lemongrass and lime leaf complemented by passionfruit, blue raspberry and cantaloupe.

Producer: Marisela Sánchez

Region: Palestina, Huila, Colombia

Elevation: 2,100 meters above sea level

Process: Washed and Natural

Varietal: Gesha

Coffee Story*

Grown in the famed coffee region of Palestina, Huila in southern Colombia, this Gesha from Marisela Sánchez is a blend of washed and naturally processed coffees.  The blend of processing methods in one lot results in its supremely layered flavor profile.  

This coffee is sourced by our friends and partners, La Real Expedición Botánica (LaREB). LaREB is an independent collective of coffee producers in Colombia who have formed a platform to improve and facilitate the access of producers to discriminating markets. 

The work of the collective is centered in interdisciplinary coffee studies, investigation, teamwork and above all - maintaining a strong presence in Colombia. LaREB looks to restore and reproduce the traditional varieties of coffee and the agroforestry models that resisted the homogeny of the Green Revolution. 

The goal is to redesign coffee production in the collective’s regional projects with a focus on quality through specialized farms, which serve as experimental centers of learning and dissemination of post-harvest practices and processes, the collective seeks to expand the boundaries of what specialty coffee can be.

As the exclusive North American importing and sales partner of LaREB, Bold Bean has access to a ton of very special Colombian coffees.  We are excited to be sharing one of the very best with you as a part of our Rare Coffee Club. 

Brew Guide

Iced Hario Switch Pour Over


Coffee: 25 grams

Grind size: 4 on the Fellow Ode (medium-fine)

Ice: 150 grams

Water: 200 grams at 195˚F

Coffee to Water/Ice Ratio: 1:14

Brew Time: 2:00


1.     Rinse filter

2.     Fill brew carafe with 150g of ice

3.     Place brewer on top of carafe, start timer and saturate grounds with 50g water.  Stir.

4.     Let bloom 30 seconds.

5.     Slowly add remaining 200g water. At 2:00, swirl brewer and let water draw down.

6. Total brew time should be around 2:20. Swirl the carafe to melt any remaining ice.

7. Pour over a fresh glass of ice and enjoy! 

Brew Guide

Hario V60 - Pour Over

This pour over recipe results in an elegant cup focused on the floral and citrus notes of this coffee.


Coffee: 25 grams

Grind size: 4 on the Fellow Ode (medium-fine)

Water: 360 grams at 200˚F

Coffee to Water Ratio: 1:14.4

Brew Time: 2:30


1.     Rinse filter

2.     Add ground coffee

3.     Start timer and saturate grounds with 75g water.

4.     Let bloom 30 seconds.

5.     Over the next 1 minute and 30 seconds, slowly but constantly add water unitl you reach 360 grams. Pour in concentric circles from the middle of the brew bed to the edges making sure to evenly and fully saturate all of the grounds. 

6. After all water is poured, give the brewer a little swirl. All water should draw down by around 2:30.

Serve and enjoy!