TASTING NOTES: Cooked coffee cherry with mild floral flavors. Boozy acidity and a mellow sugary sweetness.

ROAST: Light
REGION: Acevedo, Huila
VARIETAL:  Geisha  
PROCESSING METHOD: Natural
ELEVATION: 1400-2000 MASL

There are two primary genetic strains of Gesha (1931; 1956) but both are derivative from Ethiopian landrace varieties collected by the British in the 1930s.

Cultivator Lisandro has been around coffee his whole life and said he "inherited" being a producer from his father. He took courses at the National Learning Service (SENA) in coffee production, and started his own farm almost a decade ago. In additional to Caturra, Don Lisandro grows Gesha and Pink Bourbon varieties.

Don Lisandro has a 5-hectare farm that's planted with coffee on 4.5 hectares, in the combination of volcanic/sandy loam soil common to the area. Only the bright red cherry gets harvested, and is depulped in the afternoon before being sorted in a zaranda, a kind of mesh screen that removes impurities from the coffee. The coffee is then fermented in open tanks for 18–26 hours and washed three times before being laid in parabolic driers for 12–20 days depending on the weather.