Coffee Sensory

Gesha Clouds

High in the misty hills of Tolima, a small plot on San Pedro farm has become the birthplace of a truly remarkable Gesha. Its story begins with a moment of curiosity—when Milton Monroy and his father first tasted Gesha and felt something shift. That single encounter led them to dedicate a significant part of their farm to this delicate variety, trusting its potential long before it became celebrated.

From there, the journey of each cherry is patient and intentional. Tucked away in cool, oxygen-free tanks, the fruit slowly develops its character. It’s then guided through cycles of movement, drying, and rest—never rushed, always given space to evolve. Weeks pass as the cherries take in mountain air and shifting temperatures, settling into their final form only after long, thoughtful care.

The result is a cup that captures the spirit of the farm—vivid, floral, bright—like tasting a breath of Tolima’s sky.

Meet Milton Monroy

The mastermind behind this exceptional coffee from his renowned San Pedro farm in San Juan de la China. Milton's coffee journey began alongside his father, cultivating traditional varieties like Castillo and Caturra. But their world changed when they discovered the mesmerizing Gesha variety, instantly falling in love with its unparalleled flavors. They boldly planted 25% of their farm with Gesha, a decision they've never regretted.

Processing of Gesha Clouds

Revealing the meticulous process behind this exceptional Gesha coffee. Beginning with natural anaerobic fermentation in 60 kg tanks for 84 hours, each tank undergoes a special shake-up every 12 hours. After a 6-hour chilling period to eliminate excess moisture, the cherries experience a 6 to 8-hour spin in mechanical dryers to shed initial moisture. Subsequently, the beans enjoy an extended drying period on raised beds in a marquesina, exposed to temperatures ranging from 18 to 31 degrees Celsius for 24 to 32 days. Following a 5-day timeout in a dark room, the beans undergo to treatment in a special small silo, ensuring the ideal moisture level before a 45-day nap in grain pro bags. This meticulous process results in the stellar Gesha coffee.