San Pedro N Origin: Ibagué, Tolima, Colombia Producer: Milton Leonardo Monroy Farm: San Pedro Process: Natural Varietal: Geisha Altitude: 1,800 masl Tasting Notes: lemon pie, raspberry jam, floral This coffee is a snapshot of place, grown at Finca San Pedro in the mountains of Tolima, where the Monroy family has cultivated coffee for three generations. Since 2011, Milton Leonardo Monroy has guided the farm toward specialty coffee, combining traditional knowledge with careful experimentation in varieties such as Tabi, Pink Bourbon, and Geisha. San Pedro spans 40 hectares, with 24 dedicated to coffee and the remainder preserved as forest reserve. Shade from native and planted trees creates a balanced ecosystem that supports slow cherry maturation and complex flavor development. For this lot, only fully ripe cherries are handpicked and fermented whole in a natural process, allowing sugars and fruit compounds to develop directly within the cherry. The coffee is then dried slowly on raised African beds for 15–20 days, preserving sweetness, structure, and clarity. We’ve roasted it ultra-light to let the nuances shine. Expect bright lemon pie acidity, raspberry jam sweetness, and delicate floral aromatics, a vibrant expression of Tolima’s highland terroir.

San Pedro N Origin: Ibagué, Tolima, Colombia Producer: Milton Leonardo Monroy Farm: San Pedro Process: Natural Varietal: Geisha Altitude: 1,800 masl Tasting Notes: lemon pie, raspberry jam, floral This coffee is a snapshot of place, grown at Finca San Pedro in the mountains of Tolima, where the Monroy family has cultivated coffee for three generations. Since 2011, Milton Leonardo Monroy has guided the farm toward specialty coffee, combining traditional knowledge with careful experimentation in varieties such as Tabi, Pink Bourbon, and Geisha. San Pedro spans 40 hectares, with 24 dedicated to coffee and the remainder preserved as forest reserve. Shade from native and planted trees creates a balanced ecosystem that supports slow cherry maturation and complex flavor development. For this lot, only fully ripe cherries are handpicked and fermented whole in a natural process, allowing sugars and fruit compounds to develop directly within the cherry. The coffee is then dried slowly on raised African beds for 15–20 days, preserving sweetness, structure, and clarity. We’ve roasted it ultra-light to let the nuances shine. Expect bright lemon pie acidity, raspberry jam sweetness, and delicate floral aromatics, a vibrant expression of Tolima’s highland terroir.