TWELFTH DAY - Colombia

Hervey and Rocio Cuellar, lifelong coffee producers in Oporapa, Huila, transitioned from commodity Catimor to specialty Gesha to establish direct connections with international customers. This move involved extensive experimentation, with Hervey conducting approximately 30 trials to perfect a complex processing method that includes 50 hours of anaerobic cherry fermentation followed by 60 hours of anaerobic bean fermentation. The operation relies on the vital work of Rocio, who manages the welfare of the farm's workforce, and the family’s collaboration with the Minga collective. This collective effort bridges the gap between smallholder Colombian families and European roasters through shared knowledge and community-focused work. The final product is slow-dried for roughly three weeks on custom-built shaded raised beds located atop the family home.