Eden Gesha

The Eden Gesha offering is a singular expression of the Gesha variety cultivated by Don Angel Ortega, whose family has shaped the coffee landscape of Huila's Kennedy zone for over four decades. Finca Miramar rises to 1,680 meters in the vereda of Kennedy, San Agustin—a region that was virtually bereft of coffee when Angel first planted his trees in 1985. At just twenty-four years old, he set out alone with 10,000 Colombia variety seedlings on land so undeveloped that summer rains would wash soil from the hillsides and bury the roads below.

Today, nearly 6,000 growers call San Agustin home, but Angel remains among the pioneers who proved these soils could yield something extraordinary. This lot arrives through Monkaaba, a smallholder empowerment collective led by Esnaider Ortega Gomez and headquartered in the nearby vereda of Sevilla. What began as seven founding families has grown into a network of sixty households, united by weekly cupping sessions where any producer can taste their own coffee and receive honest feedback.

The collective exists to give smallholders what commodity markets never could: autonomy over their production, understanding of their own quality, and relationships built on transparency rather than transaction. The washed processing at Miramar follows a meticulous protocol refined over Angel's decades of experience. Cherries are hand-picked every fifteen days at peak ripeness, then rested overnight in cherry to develop complexity.

The following morning, depulping gives way to a 36-to-40-hour dry fermentation, followed by three to four rinses to achieve absolute clarity. The parchment then moves to raised beds, where it dries for 18 to 22 days under white mesh before being stored in GrainPro until milling. It is processing designed to preserve every whisper of the Gesha's legendary aromatics.

This harvest, scored at 86.5 points, reveals why the Gesha variety commands such reverence. The cup opens with waves of cherry blossom and tropical fruit—mango, papaya, and stone fruit dancing across the palate. Raspberry and cherry emerge at the mid-palate, joined by a candy-like sweetness that recalls fruit yogurt.

As the cup cools, the signature creamy body becomes more pronounced, coating the tongue with a texture closer to velvet than to coffee. The finish is remarkably long, carrying echoes of the florals that opened the experience. This is only Angel's second exported Gesha harvest—a variety he planted specifically to build recognition for what Finca Miramar can achieve.

Each bag connects you directly to a second-generation farmer who risked productive land on a three-year gamble, and to a collective that believes smallholders deserve more than commodity prices. If you're going to buy Gesha, buy it from a smallholder. Available while this micro-lot lasts.