The Sánchez family farm sits in El Portal, Palestina - land granted to Marisela’s parents by the Colombian government in the 1950s, and dedicated to coffee ever since. 

As the farm passed to the second generation, the land was split into smaller plots; now run by Marisela’s siblings and extended family. The main processing and drying station remains at her home. The family’s roots in the community run deep - Marisela’s father, Orlando, served two terms as Mayor of Palestina in the early 2000s.

This particular Gesha, once picked, is rested in-husk and dry fermented for up to 90 hours. What results is a fantastically clear example of Gesha, with layered sweetness throughout and citric acidity.

LaREB is a producer-led movement building decolonised supply chains outside the usual multinational routes. It’s a mission A.M.O.C. connect with deeply. By pooling knowledge, finance, QC, and export logistics, LaREB gives its members full control over how they work. 

Flavour Notes: Citric, Juicy and Sweet

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

250g

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.