Insight Hervey & Rocio Cuellar Geisha
Hervey and Rocio Cuellar have spent their lives growing coffee in the hills of Huila, Colombia. For years, they produced only Catimor for the commodity market. But in his mid-thirties, Hervey made a bold move - pursuing the Gesha varietal in hopes of entering the specialty scene and building more direct links with roasters.
This lot is the result of years of trial and refinement. It undergoes a two-stage anaerobic fermentation: 50 hours in cherry, followed by 60 hours once depulped. The coffee is then fully washed and dried slowly on shaded raised beds for around three weeks - a setup Hervey built himself on the rooftop of their home.
The result is a delicate and expressive Gesha, with jasmine florals, honeyed sweetness, and soft plum notes. A clear, clean cup that reflects the care and persistence behind it.