Highlights

“An informal collective of young producers in San Agustín, Huila — Hermilda Bolaños, Edwin Astudillo and Ilmer Ivan Gomez — combined their Gesha harvests into one variety-specific micro-lot. The cherries were hand-picked at peak ripeness, floated and depulped on the day of harvest, dry-fermented in tiled tanks for 24 hours, then dried on raised beds to roughly 10.5% moisture.”