Marlon is a stellar producer Acevedo, Huila. Along with his two brothers, Hemerson and Pedro, Marlon runs The Three Coffee Farmers, a farm that grows pink bourbon, gesha, and chiroso. Marlon’s coffees have been amongst the best I’ve tried from Colombia and excel when pushed very light. It is a great pleasure to have his coffee on the menu, as their meticulous cultivation and processing produces green that is expressive and delectable.

Outside of growing coffee and managing processing, quality-control, and commercial strategy at the farm, Marlon is an accomplished barista, having won several competitions with the “champions’ water” from his farm. 

Marlon’s natural gesha is a fruity explosion. To produce it, cherries are picked at peak ripeness, fermented for three days in closed tanks, and then placed onto sun-bed driers for 3-4 weeks. Once the coffee reaches 11% moisture, it is removed from the drying beds and milled.

In the cup, I find a deep blackberry sweetness with a tinge of tartness, roses, and a cherry and plum acidity.