Regalia Coffee

Finca La Pradera Gesha

Finca La Pradera sits at 2,050 m.a.s.l. in Santa Maria, Huila, Colombia, where Luis Enrique Cuellar and his brother Robinson cultivate rare Geisha alongside Caturra and Pacamara on 3.5 hectares. The washed process begins with 24-hour cherry fermentation, flotation to eliminate defects, then pulping and 48–52 hours additional fermentation before a signature partial-mucilage wash. The beans then dry 18–25 days in a traditional greenhouse, a patient timeline that allows the high elevation and extended fermentation to develop the Geisha's natural complexity. This is a thoughtfully processed lot from a small farm working with one of specialty coffee's most coveted varietals.