Finca La Pradera Gesha
Farm/Producer: Finca La Pradera is located in Santa Maria, Huila, Colombia, and is managed by Luis Enrique Cuellar and his brother Robinson. The farm consists of 6 hectares of land, with 3.5 hectares dedicated to growing coffee, sits at an elevation of 2,050 m.a.s.l, and has around 13,000 coffee trees in production, with varieties ranging from Caturra and Pacamara to the more exotic Pink Bourbon, Caturra Chiroso and Geisha varieties.
Varietal: Gesha
Processing: Upon arriving at the wet-mill, the cherries are left to ferment for 24 hours, after which they are floated to remove under/over-ripes and then de-pulped and left to ferment, and dry for another 48-52 hours. Upon washing (in which they leave a little bit of mucilage), the coffee is dried in a traditional greenhouse structure for anywhere from 18-25 days, depending on the weather.
We Taste: Layers of peach, melon, and citrus blossom. Higher extraction brewing methods yield round, sweet cups full of tropical fruits, with lower-extraction methods retaining more varietal florality. A truly dynamic coffee.
Processing Influence: As some of the mucilage is left on the coffee during drying, this coffee retains complex fruit qualities like traditional honey-processed coffees while still being clean.
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Sorting Level
5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Gesha
Perhaps the most distinguished variety: gesha represents a caliber of coffee that exists at the highest level in terms of quality. This variety was originally collected from coffee forests in Ethiopia in the 1930s.