Origin: Pichindé, Valle del Cauca, ColombiaProducer: Inmaculada Coffee FarmsVariety: Gesha 1964Process: NaturalElevation: 1,700–1,900 masl The StorySome coffees just feel timeless—elegant, expressive, and rooted in tradition. This classic Gesha from Inmaculada Coffee Farms is exactly that. We've been working with Inmaculada for years now, and every time one of their lots lands on our cupping table, it’s a reminder of why we do what we do. Their commitment to quality, sustainability, and pushing the boundaries of coffee excellence is always inspiring. Tucked into the village of Pichindé, on the slopes of Colombia’s Farallones National Park, Inmaculada was founded in 2010 by the Holguin family. Out of 60 hectares, 36 are dedicated to exotic coffee varieties, while the rest remains pristine forest. From the start, their focus has been on cultivating exceptional coffees in harmony with nature and community—and it shows in every cup. Over the years, Inmaculada has become a global reference point for exotic varieties, with their coffees featured in world competitions and roaster menus everywhere. This Gesha 1964 is no exception—beautifully expressive, clean, and deeply rewarding. The VarietyGesha 1964 pays homage to the year this legendary variety was introduced to Latin America, though its origin traces back to the forests near the town of Gesha in Ethiopia. With its tall trees, elongated leaves, and delicate floral cup profile, it’s a variety that needs little introduction. When grown at high altitudes, like the 1,700–1,900 meters of Inmaculada, its character truly comes alive. The Fermentation ProcessThis lot was carefully hand-picked and dried over 18 days on raised African beds. The slow, natural drying process is meticulously controlled, allowing the coffee’s florals, sweetness, and complexity to shine through. It’s a masterclass in processing from a producer that continues to set the bar. Tasting note: orange, plums, black tea