We taste: A bouquet of plumeria introduces the cup, followed by creamy strawberry milkshake notes on the palate. Juicy watermelon carries through the finish, leaving a refreshing and well-defined impression.

Producer: Jorge "Pikudo" Andrade

Region: Palestina, Huila, Colombia

Elevation: 1,800 meters above sea level

Varietal: Gesha

Process: Anoxic Natural

Coffee Story

Jorge “Pikudo” Andrade produces coffee on his farm outside of Palestina, Huila, Colombia.  Jorge has a decades long background in agriculture, growing peaches and other stone fruits along with apples, most of which were exported to neighboring Venezuela.  When political tensions between Colombia and Venezuela heightened in 2018 causing the closure of the Colombia/Venezuela border, Pikudo was left without a market for his fruits.  

So, being in a major coffee producing area, he spoke with and received guidance from a number of friends/highly-acclaimed coffee producers and converted his production from fruit to coffee (which, although not widely known, is also a stone fruit). 

This lot is Gesha, a varietal revered for its delicate floral aromatics and bright tropical fruit character. Pikudo processed it as an anoxic natural, fermenting the cherries in an oxygen-free environment before drying them on raised beds. The method intensifies sweetness and body while preserving the clarity of flavor. The result is a coffee that speaks both to the resilience of its grower and to the elegance of one of the world’s most celebrated varietals.

Anoxic fermentation intensifies the fruited character of the coffee and increases both the body and the sweetness.  We hope you’ll enjoy this wildly unique coffee as much as we are.