Gesha Thermal Shock

COLOMBIA GESHA • WILD & ELEGANT

At Finca Los Cedros in Huila, Colombia, Oswaldo Toro is writing a new chapter for his family’s farm. After years learning alongside the Lasso family at Finca El Diviso, he’s bringing that spirit of experimentation home, turning carefully grown coffee into an expression of place, craft, and possibility.

Grown at 1,800 meters, this Gesha undergoes an intricate sequence of controlled oxidation, anaerobic fermentation, and immersion with mossto, the juice collected during coffee fermentation. A thermal shock treatment moves the cherries from warm to cold conditions before slow, carefully controlled drying completes the process. Every stage asks something different of the fruit, exploring the expressive potential of a variety celebrated for its floral aromatics and delicate complexity.

Behind that precision is a beautifully grounded ambition: Oswaldo wants coffee farming to offer young people a future worth staying for. Los Cedros carries that vision forward through curiosity, shared knowledge, and a whole lot of thoughtful work.

A coffee to brew with a little attention, share with someone curious, and linger over while the conversation unfolds.