Finca La Pradera Geisha

Finca La Pradera is a small, family-run farm stewarded by brothers Luis Enrique and Robinson Cuellar, whose day-to-day work is rooted deeply in both the land and the future of specialty coffee. Perched high in the mountains at 2,050 meters above sea level, just 3.5 hectares of the farm are dedicated to coffee; home to roughly 13,000 carefully tended trees. Alongside traditional varieties like Caturra and Pacamara, the Cuellar brothers have committed themselves to cultivating more demanding and expressive cultivars such as Pink Bourbon, Chiroso, and Geisha. Their long-term focus is not on scale, but on continually improving quality through thoughtful experimentation and care for the land they work every day.

This particular lot is 100% Geisha and reflects the same hands-on processing approach the brothers use with their Pink Bourbon. The cherries undergo a short 24-hour fermentation before being floated and de-pulped, then rested for 48–52 hours. While the coffee follows a traditional washed pathway from there, a small amount of mucilage is intentionally left on the seed—an uncommon step for washed coffees. The beans are then dried slowly in a greenhouse over 18–25 days depending on the weather. The result is something that sits between a washed and honey process: a coffee shaped as much by careful decision-making at the farm as by the unique environment in which it was grown.