The Story
Alberto Gutiérrez Vaquiro works as a Quality Coordinator for the Huila department in Colombia with our sourcing partner, The Coffee Quest. In recent years, he inherited his parents' 1.5-hectare farm, Finca El Jordán, located in Vereda Mesitas, Garzón, Huila at 1,700 meters above sea level. Alberto cultivates mostly Gesha and Chiroso trees, alongside a small number of Java.
After harvest, the coffee cherries undergo a 24-hour in-cherry fermentation before being depulped. The parchment then continues fermenting in barrels for an additional 48 hours to further develop flavor, before drying on raised beds for 10–14 days.
This Gesha lot marks Alberto's first harvest as the independent owner of Finca El Jordán — a fitting debut that reflects both his experience and dedication to craftsmanship.
