A producer from our Peak Subscription series. Only founded in 2016, Producer José Luis Chevas has already been producing some fantastic lots. His grandfather, Luis Víctor Chevas, first started farming potatoes and onions and it was only 1996 when he began to really get serious with coffee production. Inspired by his grandfather's work at the age of 18, José began to work in the world of coffee. We are excited to be working with José in the next season as he continues his journey of quality and innovation. From Chevas Estate: “Sourced from our Plano lot—a flat, shaded section of the farm known for its stable microclimate and nutrient-rich soils—this Geisha showcases clarity and elegance developed through traditional washed processing and modern drying techniques. After depulping, the coffee underwent a 48-hour water fermentation to fully remove the mucilage, promoting a clean and structured profile. The parchment was then moved to our Cold Room, a controlled drying space where low temperature and humidity ensure a slow, even dehydration process, preserving delicate aromatics and acidity. The result is a washed Geisha with refined sweetness, floral brightness, and a crisp, transparent cup—an expression of terroir and post-harvest precision.”

A producer from our Peak Subscription series. Only founded in 2016, Producer José Luis Chevas has already been producing some fantastic lots. His grandfather, Luis Víctor Chevas, first started farming potatoes and onions and it was only 1996 when he began to really get serious with coffee production. Inspired by his grandfather's work at the age of 18, José began to work in the world of coffee. We are excited to be working with José in the next season as he continues his journey of quality and innovation. From Chevas Estate: “Sourced from our Plano lot—a flat, shaded section of the farm known for its stable microclimate and nutrient-rich soils—this Geisha showcases clarity and elegance developed through traditional washed processing and modern drying techniques. After depulping, the coffee underwent a 48-hour water fermentation to fully remove the mucilage, promoting a clean and structured profile. The parchment was then moved to our Cold Room, a controlled drying space where low temperature and humidity ensure a slow, even dehydration process, preserving delicate aromatics and acidity. The result is a washed Geisha with refined sweetness, floral brightness, and a crisp, transparent cup—an expression of terroir and post-harvest precision.”