Colombia | Luis & Robinson Cuellar Gesha

Luis and Robinson Cuellar grow Geisha at 2050 MASL on their 6-hectare Finca La Pradera in Santa Maria, Huila, Colombia. Cherries are hand-picked at peak ripeness, fermented for 24 hours, floated for defect removal, then depulped and fermented another 48–52 hours before washing and drying on raised beds for 18–25 days—a meticulous washed process that preserves clarity. Expect a lush, fruit-forward cup: peach and bergamot lead, with tropical fruit and lemon verbena notes adding complexity. This is their first Geisha offering from outside Urrao, marking a significant expansion of the variety's footprint in Colombia.