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.