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. Roast: We used lower gas and a slightly longer roast time for this coffee to develop round, juicy fruit qualities throughout the cup.

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. Roast: We used lower gas and a slightly longer roast time for this coffee to develop round, juicy fruit qualities throughout the cup.