Colombia, Santa Teresa

• Origin: Colombia

• Region: Huila, Palestina

• Farm: Santa Teresa 

• Producer: Martha Cecillia Rodriguez

• Variety: Gesha

• Process: Natural Anaerobic

• Altitude: 1800 masl

Cup profile:  Banana, mango, raisins, orange, rum aftertaste

Colombia’s geography is kind of magic for coffee. Sitting right on the equator, the country gets two harvests a year, which means there’s almost always something fresh in season. Add to that the Andes cutting through from north to south, and you’ve got a wild mix of microclimates and terroirs — every region brings something different to the table.

This lot comes from Martha Cecilia Rodriguez, a third-generation farmer working just 2 hectares of land in Palestina, Huila, sitting at around 1,800m above sea level. A few years ago, Martha made a bold move: she swapped the usual cultivars for Geisha, aiming to create something exceptional and more sustainable for her family’s future.

She didn’t stop there — since 2021, she’s been diving into experimental processing, exploring natural and anaerobic fermentations to really push the boundaries of flavour.

Process: 90H Anaerobic Natural
For this lot, she hand-selects ripe Geisha cherries, ferments them anaerobically for 90 hours in sealed barrels, then sun-dries them slowly over 30 days on raised patios under cover. It’s meticulous, patient work — and it shows in the cup: vibrant, layered, and full of personality.