Emerging from the heart of Palestina in the Huila region of Colombia, Julian Calderon's debut into coffee production is both intriguing and commendable. This Gesha, his first-ever coffee, has garnered attention and curiosity even among seasoned experts, including the co-owner of the LaREB cooperative, Herbert Penaloza. Julian's coffee stands out not just within the Huila region, renowned for its characteristic profiles, but also in the broader coffee landscape. He has managed to harness the innate attributes of Huila, complementing them with the distinct and sought-after characteristics of the Gesha variety. This blend of tradition and novelty positions Julian's Gesha as a remarkable selection, reflecting both the region's rich coffee heritage and his own innovative approach.

The anoxic in-cherry fermentation, a process lasting 48 hours, is central to this coffee's distinctive appeal. Alongside sun-drying in Huila's pristine environment, it exemplifies the commitment and precision that defines the region's coffee culture. In Huila, where the vast majority of growers cultivate on plots of less than 3 hectares, and where farming is a family affair, each bean is a product of careful nurture and immense pride. Julian's Gesha, grown in the region's mineral-abundant soils, not only pays tribute to Huila's storied coffee legacy but also heralds a new chapter of innovation and excellence. 

For variable-temperature capsule machines (Opal/Morning Machine) we advise brewing at a medium-temperature setting for optimal cup results.