This coffee's story

Wilson Ducuara is a visionary coffee producer whose passion and expertise have helped transform the specialty coffee landscape in Tolima, Colombia. With over eight years of experience, Wilson pioneered the cultivation of exotic coffee varieties, inspiring neighboring farms to elevate their coffee quality. His farm, El Jardin, is nestled in the verdant vereda Betulia within the municipality of Anzoátegui, Tolima.

The farm is blessed with natural springs and a protected forest reserve featuring native cedar trees, creating an ideal microclimate for growing exceptional coffee.The Gesha Ducuara is processed with meticulous care to highlight its clarity and elegance. Harvested at peak ripeness, the cherries undergo a unique 24-hour pre-fermentation while still whole, gently developing complex flavors from within the fruit. After depulping, the beans are fermented aerobically for 72 hours under controlled temperatures, allowing precise flavor development without overpowering acidity.Following fermentation, the coffee is carefully dried on raised canopies for another 72 hours, preserving its delicate floral and honeyed notes. Finally, the beans are stabilized at ambient temperature and stored in GrainPro bags to lock in freshness and enhance the cup’s aromatic profile.The result is a beautifully balanced Gesha with vibrant jasmine florals, smooth green tea body, and gentle honey sweetness, offering a pure, clean, and elegant tasting experience that reflects Wilson’s dedication and the unique terroir of El Jardín.

Processing

The processing of this washed Gesha begins with the meticulous selection of fully ripe coffee cherries, hand-picked to ensure uniform ripeness and optimal sugar content.

Once harvested, the cherries undergo a 24-hour pre-fermentation period in whole cherry, during which subtle enzymatic activity begins to develop delicate aromatic precursors within the fruit.

‍Following this stage, the cherries are depulped to remove the outer skin and most of the mucilage. The beans are then placed into fermentation tanks where they undergo a 72-hour aerobic fermentation at a carefully regulated temperature. This extended fermentation, conducted in the presence of oxygen, allows for a slow and controlled breakdown of the remaining mucilage, promoting the development of clean, complex flavors without introducing overpowering acidity or off-notes.

Once fermentation is complete, the coffee is transferred to raised drying canopies, where it is slowly dried under indirect sunlight over a period of approximately 72 hours. This slow drying ensures even moisture reduction, helping to preserve the coffee’s structure and enhance clarity in the cup.

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After drying, the coffee undergoes a stabilization phase at ambient temperature, allowing the moisture content and flavor compounds to harmonize. Finally, it is stored in GrainPro bags, which protect the beans from humidity and external odors, maintaining freshness and flavor integrity during rest and transport.

This carefully crafted process results in a cup that is exceptionally clean, with a refined floral aroma, honey-like sweetness, and a silky, tea-like texture.