Artist Reserve: Colombia La Pradera Washed Gesha
Artist Reserve: Colombia La Pradera Washed Gesha is a Finca La Pradera is located in Santa María, Huila, After harvest, cherries arrive at the wet mill where they begin fermentation., Gesha coffee from Color Roasters.
In stock 30+ days
Details
- Origin
- Finca La Pradera is located in Santa María, Huila
- Process
- After harvest, cherries arrive at the wet mill where they begin fermentation.
- Variety
- Gesha
- Producer
- Cuellar brothers
Available Sizes
- 113g — $14.00 ($12.39/100g)
- 283g — $28.00 ($9.89/100g)
- 907g — $79.00 ($8.71/100g)
- 2267g — $149.00 ($6.57/100g)
Description
ARTIST RESERVE: JACOB WHISHMAN COLOMBIA LA PRADERA WASHED GESHA APRICOT, POMEGRANATE MILKSHAKE, KEY LIME PIE, FLORALS Gorgeous washed gesha from our now biggest supplier, Jorge Rojas of El Jardin and La Roca fame. We can't get enough of his coffee! So expressive and pure. There's some real magic in thise one. Floral with a strawberry flavor this lifts cup to the stratosphere. Dense sweetness reminding me of a blackberry cheesecake and a white grape punch. A really gorgeous Gesha! We again teamed up with photographer, musician and HOUSE COFFEE ROASTER Jacob Whisman to create this rad label. Minturn reppin' Check out his page here instagram.com/classlessfilmphoto BEAN DETAILS: ORIGIN: Finca La Pradera is located in Santa María, Huila PRODUCER: Cuellar brothers ELEVATION: 2,050 masl PROCESS: After harvest, cherries arrive at the wet mill where they begin fermentation. 1. Initial cherry fermentation for 24 hours 2. Floatation to remove underripe or defective cherries 3. Depulping followed by an additional 48–52 hour fermentation 4. Washing, leaving a small amount of mucilage for added complexity VARIETY: Gesha TASTING NOTES: apricot, pomegranate, key lime pie, florals ROAST TYPE: Light Farm Level Colombia La Pradera Gesha Santa María, Huila Pomegranate • Key Lime • Apricot • Honeysuckle A high-elevation Gesha from the Cuellar brothers, showcasing clarity, structure, and refined florals. The Farm Finca La Pradera is located in Santa María, Huila and is managed by brothers Luis Enrique and Robinson Cuellar. The farm spans 6 hectares, with 3.5 hectares planted in coffee at 2,050 masl, totaling around 13,000 trees. La Pradera grows a diverse mix of varieties — including Caturra, Pacamara, Pink Bourbon, Caturra Chiroso, and Gesha — with this lot featuring their most prized cultivar. The Producers The Cuellar brothers bring complementary skill sets to the farm: Luis Enrique (Agronomist): Oversees farm management and commercialization Robinson: Leads processing and drying with a focus on precision and consistency Together, they are actively expanding their portfolio, with future plantings of Laurina, Sidra, and Bourbon Ají. Harvest & Picking Quality starts at harvest. The Cuellar brothers pay ~40% above regional wages to ensure pickers select only perfectly ripe cherries — a critical step in achieving high cup quality. Processing A clean, structured washed process designed to highlight Gesha aromatics: 24-hour whole cherry fermentation Floatation to remove defects Depulping + 48–52 hour fermentation in mucilage Washing with a small amount of mucilage retained Drying takes place over 18–25 days in greenhouse structures, allowing for slow, even moisture reduction and preservation of delicate florals. In the Cup A vibrant and expressive Gesha with dark fruits, soft stone fruit, and floral lift — clean, elegant, and highly refined.