MICROLOT · HUILA - COLOMBIA

From the hills of Garzon, Huila to your roaster — a washed Geisha worth reserving

A washed Gesha worth reserving — grown at 1,750 masl at Bella Vista in Garzón, Huila, Colombia.

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Lot specification
OriginHuila - Colombia
VarietyGesha
ProcessWashed
Altitude1750 masl masl
HarvestRotating Microlots
Cup score87
Third-party tested
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Bella Vista / Gesha
SCA cup score
87
Cupping notes
Caramel Lemon Peppermint
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The lot, in detail

One farm, one block, one washed lot.

Everything on this page traces back to a single microlot — not a blend of harvests or a regional average.

Bella Vista / Gesha

Bella Vista / Huila - Colombia

Growers: Alexander Calderón and Marlen Hernández
The farm was originally bought by the grandparents, then passed down through the children and grandchildren. Today, Bella Vista represents the 3rd generation of coffee growers now living on this land — a family where the love of the countryside has been inherited across generations.

The farmer
Where it grows
Specification

Learn more about this coffee

Huila - Colombia
Huila is Colombia's top coffee-producing department, responsible for roughly a fifth of the country's total output. Wedged between the Central and Eastern Andes along the upper Magdalena River valley, its dramatic range of altitudes and microclimates — from warm river towns to cool mountain slopes — lets neighboring municipalities produce coffees with genuinely different character from one another, even just a few kilometers apart.

Gesha
Prized for its delicate, tea-like body and intensely floral, jasmine-and-bergamot aromatics, Gesha is the most sought-after coffee variety in the world. Its reputation exploded after a lot from Panama swept the Best of Panama competition in the early 2000s, and it's dominated the top tier of specialty coffee ever since — commanding some of the highest prices ever paid for green coffee.

Rotating Microlots
Colombia
Thanks to its position near the equator and dramatic shifts in altitude, Colombia harvests coffee almost year-round. Huila's main growing zones each ripen on a slightly different calendar, so as one region's harvest winds down, another's is just beginning — keeping fresh-crop coffee flowing nearly every month of the year.

Washed
After picking, cherries are fed through a de-pulper to strip away the skin, then left to ferment briefly in tanks or troughs so the remaining fruit breaks down and rinses away cleanly. What's left is a seed wrapped only in its parchment shell — free of pectin and mucilage, ready to dry. It's a labor- and water-intensive method, but it rewards patience with a clean, articulate cup: bright citric or malic acidity and clear floral aromatics.

Raised-bed dried
Raised-Bed Dried
Raised beds lift the parchment off the ground on screened, elevated tables, letting air move around the coffee from nearly every angle. That airflow means slower, more even drying — and when beds are shaded to soften direct sun exposure, it also protects the bean's cell structure from UV damage, preserving clarity in the final cup.

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