MICROLOT · HUILA - COLOMBIA

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

A washed Gesha worth reserving — grown at 1,800 masl on rotating microlots in Huila, Colombia.

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Lot specification

OriginHuila - Colombia

VarietyGesha

ProcessWhashed

Altitude1750 - 1800 mast masl

HarvestRotating Microlots

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Whashed Huila - Colombia Whashed 1750 - 1800 mast Whashed Huila - Colombia Whashed 1750 - 1800 mast Whashed Huila - Colombia Whashed 1750 - 1800 mast Whashed Huila - Colombia Whashed 1750 - 1800 mast Whashed Huila - Colombia Whashed 1750 - 1800 mast Whashed Huila - Colombia Whashed 1750 - 1800 mast Whashed Huila - Colombia Whashed 1750 - 1800 mast Whashed Huila - Colombia Whashed 1750 - 1800 mast

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.

Villa Barbara / Huila - Colombia

The farm was originally bought by the grandparents, then passed down through the children and grandchildren. Today, Villa Barbara represents the 4th generation of coffee growers on this land — a family where the love of the countryside has been inherited across generations.

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 has a unique harvest schedule, thanks to the varied topography and proximity to the equator. Between those two variables, Colombia harvests nearly year round across the five main coffee growing regions. Each region has fairly reliable harvest times that conveniently stagger, providing fresh crop coffee all year round.

Whashed
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 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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