We purchased this coffee during a sourcing trip to Colombia in November 2025.

Like many varieties and cultivars, Gesha holds a simultaneously interesting and somewhat ambiguous place in the market today.

There is essentially one strict genetic lineage of a type of Gesha called “Panama Gesha,” which originated in Ethiopia’s coffee forests, was collected in the 1930s, and listed as T2722. After passing through Tanzania, it eventually arrived at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE). Thanks to CATIE, in the 1960s, it was distributed throughout Panama due to its resistance to coffee leaf rust. However, producers did not appreciate it, deeming it too fragile, and so it fell into oblivion.

Until 2005, when the Peterson family won the "Best of Panama" auction with Gesha. Which, at the time, blew everyone's socks-off. Nobody had ever tasted anything like it. This is how the legend of Gesha was born.

All this to say that, without genetic testing, we do not know with absolute certainty that Don Lino’s Gesha is, from a genetic standpoint, strictly a Gesha.

What we do know is that it is delicious, delicate, fruity, and floral.

Don Lino is a true expert in cultivation and production. He plants interesting varieties to diversify his portfolio, explore the potential of his terroir, and create magic in the cup.

Producers: Linarco Rodríguez

Farm: Betania

Location: Palestina, Huila, Colombia

Species: Arabica

Cultivar: Gesha

Process: Dry processed in clean parchment

Drying: Drying beds

Altitude: 2,000m

Harvest type: Manual

Exporter: Cafe de Origen

Importer: Cata

Green coffee moisture content at purchase: 9.8%

At the heart of its coffee-growing community is Linarco Rodríguez, affectionately known as "Don Lino."

He embodies both leadership and humility, combining deep agricultural knowledge with a constant desire for improvement. Over the years, Don Lino has introduced advancements in selective harvesting, fermentation control, and drying techniques, thereby raising quality standards not only on his own farm but throughout the entire region.

His commitment extends beyond production: he mentors young farmers, promotes environmentally friendly practices, and actively supports initiatives that strengthen the local community.

Filter Coffee
Ratio 1:17
15g ground coffee
255g water (between 92-99°c depending on brewing device)

The brewing device is not very important; we use the Orea porcelain for its fast flow rate and design.

The most important thing is to grind fresh coffee and use low-mineral water.

Espresso

If you have professional-grade equipment, you can prepare a delicious espresso with this coffee.

Aim for a 1:3 ratio and enjoy!