Variety: Gesha

Region: Pitalito, Huila, Colombia

Altitude: 1,800 Meters

Process: Washed

Harvest: May 2026

Notes: Red Guava, Berries & Passionfruit.

This a lively and sweetness-forward Gesha from Yessica Para's family farm. A very small lot produced and processed in this cherry-centric manner. The Gesha fruit is clearly present from the aroma all the way to the cooled cup. In this profile the coffee exhibits notes of ruby guava, tropical melons, berries, honey and candied citrus. This cup is silky smooth in feel and has a medium acidity, mellow florality & an amber sweetness. This is a treat of a Gesha that has been reserved for subscribers first, a little amount of this coffee remains for public offering.

Yessica and her brother Diego are fourth-generation coffee growers. Their family’s journey began with their great-grandfather, who decided to plant coffee as a means of survival after realizing its profitability. Later, their grandfather carried on the legacy while his wife focused on coffee trading. Together, they became the first local buyers for the National Federation of Coffee Growers: he would purchase pulped coffee from neighboring farmers and sell it to the Federation. As the business grew, more family members joined in, including Yessica’s uncles and their father. There are four siblings in total, with Yessica and Diego being the youngest. When they were still children, their father moved to Pitalito, Huila, seeking better opportunities for the family.

After graduating from high school, Yessica decided to take coffee-related courses. She was surprised to discover how vast the coffee world was, and how close it had always been to her life. Despite her family’s reservations about commercial coffee, she immersed herself in specialty coffee and later worked as an instructor at SENA, a public education program in Colombia. Now Yessica has years of professional coffee experience both on the grading and now producing side with her brother Diego. Their farm projects are now starting to hit a stride & the quality is self-evident.

This Gesha was held-in cherry for a day after harvest. The coffee cherries were then depulped and fermented in their own mucilage for up to 50 hours in closed tanks. They were then washed again and dried on raised beds for up to 15 days to establish a stable moisture content.

The Gesha variety originates from the Ethiopian Gesha coffee forests and has been popularized by Panamanian coffee farms. Over the years, this coffee has moved about nurseries and has altered it's genetic makeup with each new place it crops up. This Ethiopian original T2722 has been celebrated as one of the world's most prized coffee varieties. Gesha is an heirloom variety that has varying results from region to region. Although it can be difficult to successfully grow and harvest, the cup quality can be outstanding.

 Our coffees are best after two weeks+ of the roast date.