HERVEY CUELLAR, COLOMBIA

We visited Hervey Cuellar and his family in June, walking through rows of young Gesha trees perched high in the hills of Oporapa, Huila. He showed us the shaded drying beds above his home, the barrels where he ferments his coffee, and the notebook where he records every processing experiment by hand.

This lot is a washed Gesha with a two-stage anaerobic fermentation. Hervey uses mosto (a fermented juice from previous batches) to kickstart the process, aiming for greater clarity and depth. He cups every lot with our exporter friends at Maniwa, constantly refining his approach.

In the cup, this is a soft, fruit-driven Gesha. Black cherry up front, with a rounded plum sweetness.