This is a moderate intervention fermented honey process Gesha variety coffee from Huila, Colombia, produced by Juliana Guevara and Wbeimar Lasso on their farm, La Terraza.
The flavor profile is balanced with the light touch of fermentation with delicate flavors of genetics and terroir - sweet flavors of apricot, cherry, and corriander, and lush florals from lavender to gardenia and beyond.
Terraza is the name for the farm owned and managed by Juliana Guevara and Wbeimar Lasso. Finca La Terraza resembles countless farms in this part of Colombia, being only a few hectares in size and in a very specific microclimate that encourages coffee trees to fruit nearly the full calendar year—requiring constant monitoring and harvesting in small quantities. Wbeimar Lasso, a Colombian Cup Tasters Champion, agro-industrial engineer and third generation coffee producer, is also a bit of a tinkerer with processing.
The Gesha selected for this microlot was carefully hand-picked and sorted for ripeness and consistency beyond the typical high standards of the farm, allowing only for top quality cherry and highest sugar levels to enter the lot. Unlike honey processing as we know it, this coffee was depulped and then fermented in plastic tanks for 48 hours. When complete, the mucilage was broken down but not fully, and it was not rinsed or scrubbed away from the parchment like a washed coffee would have it. Instead, the parchment, and all its fermented mucilage, were moved together to the family’s solar drier, where it was spread in a very thin layer to avoid any contamination from fungus, mold, or bacteria (at this point the mucilage is so voluminous, wet, and warm, that the risk is high and needs to be avoided with precise technique). After the first 5 days of drying the mucilage coffee has shed much of its outer moisture and can then be safely piled much thicker; doing slow retards drying and allows for a much longer, slower period of evaporation and moisture equilibration. The total drying time is 25 days. Once complete, the whole lot is moved into a storage facility.
Tasting notes
Floral, Vanilla, Brown sugar, Honey, Apricot
Origin: Colombia
Region: HuilaFarm: Finca La Terraza
Producer: Juliana Guevara and Weimar Lasso
Process: Fermented Honey
Elevation: 1900 - 2000 masl
Variety: GeshaRoast: Light Medium
Colombia Gesha Huila Fermented Honey
Coffee Beans. Light Medium Roast. Fresh Roasted in U.S.A.
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