In the cup, this Gesha reveals a silky texture and a bright acidity, with notes of peach, bergamot, and papaya.

Region : Huila, Colombie
Farm : Villa Camila
Variety: Gesha
Altitude : 1780M
Method: Washed
Notes: Peach, bergamot, papaya

In the heart of the mountains of San Agustín, in the department of Huila, Daniel Muñoz cultivates coffee with the same conviction that he puts into each of his endeavors: to learn, to improve, and to pass on. On his farm Villa Camila, perched at 1,780 meters above sea level, Daniel dedicates his five hectares to two demanding varieties: Gesha and Pink Bourbon.

Coming from a family of farmers, Daniel initially turned to the processing of sugar cane before becoming passionate about coffee. In 2011, with his wife Naydu, he acquired Villa Camila with the aim of producing high-quality coffees there. Their approach is both curious and rigorous: to experiment, observe, and understand. For several years, Daniel has also been committed to a transition to organic farming, convinced that sustainability comes from the regeneration of soils and the transmission of knowledge.

Daniel is one of the pillars of the Monkaaba collective, a group of producers from San Agustín from whom we have been purchasing coffee since 2020, and which we present under the label Colectivo. Monkaaba brings together producers who share the same vision: to enhance their coffees through direct, transparent, and sustainable relationships.

This lot of washed Gesha is the result of this meticulous work. The cherries are harvested at full maturity every three weeks, then fermented for 76 hours in bags before being pulped. This is followed by a dry fermentation of 8 hours, a washing with clear water repeated four times, and a slow drying of 18 days on African beds. The result reflects both the precision of the process and the richness of the terroir of San Agustín.