COLOMBIA GESHA WASHED EL HATILLO
This washed Geisha comes from Eymar Rosero at El Hatillo in Buesaco, Nariño a third-generation producer focused on small, carefully managed microlots. Ripe cherries are first fermented for 1 day in transparent bags, followed by disinfection, pulping, and a second 84 hour fermentation in sealed Grainpro bags with a degassing valve to maintain control of the process. After a single wash, the coffee is slowly dried on mesh beds for 22 days with airflow, resulting in a meticulously handled lot that reflects Eymar’s dedication to precision, traceability, and long term quality. Narino Auction Purchased
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Buesaco
Country: Colombia
Producer: Eymar Rosero
Mill: El Hatillo
Process: Wash
Varietal: Gesha
Harvest date: August 2025
Volume Purchased:50kg
About the farm: Selection of ripe cherries at their optimal stage of ripeness. Next, the first fermentation stage is carried out: the cherries are stored in a transparent bag for 1 day. The following day, a cherry disinfection stage is performed along with the separation of lower-density beans. The remaining disinfection water is flushed through the pulping The next process is pulping. After the pulping process, a second fermentation stage is carried out: the pulping mucilage is stored in a Grainpro bag with a degassing valve and sealed with a rope. This process lasts 84 hours; the pH was 13.5 degrees Brix. The next stage is washing, during which the fermentation juice is first removed, and the remainder is washed with a single wash. At this stage, lower-density beans (floaters) are removed, and the process moves on to the drying stage. The drying process is carried out on mesh beds. Five trays are used, each tray holding 6 kilos with a thickness of 1 cm. This drying process lasts 22 days. The distance of the beds is 2.5 meters from the roof and 90 cm from the floor; drying is done with airflow. Manual selection of beans damaged by the machine is performed. After 1 week following the completion of the drying process, the coffee is left to stabilize for 7 days, and then physical and sensory analysis is carried out to ensure the profile.
Drying time: 22 days
Drying Temperature: 12 - 23 ºC.
Humidity: 10.5%
Density: 720ml
Water Activity: 0.55
Stabilization: 6 months
Elevation: 2000 masl
Temperature: 23 ºC.
Total trees: El Hatillo Farm currently has varieties such as Gesha, with 80 trees (6 years old). It also has another farm called El Ijaguy, which includes the Colombia variety (approximately 12 years old, with two renewals through stumping), with 5,000 trees; Caturrón with 190 trees (4 years old); and Bourbon Ají with 1,000 trees (recently planted).
Other trees:
Taste Cup Profile
Lemon, Mandarin, Ripe Mango, Floral
Processing Cup Effect : 2
Sweetness : 7
Acidity : 9
Clarity : 10
Aftertaste : 6
Floral : 9
Spice : 7
Internal Cup Score : 89
Bean: 78 Ground:118
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $24.00LB / $52.92KILO
N/A
Farmer's % : 75% (24USD).
Our Cost Of Green : $32.00LB / $70.56KILO
Roasted cost 9% : $34.88LB / $76.91KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
I come from a coffee-growing family and I am a third-generation coffee producer. I have been connected to coffee farming since childhood. In 2012, together with my father, I acquired El Hatillo Farm, where I began my productive project, which over time I focused on the production of specialty coffees.
What makes this harvest or lot different from others?
This lot stands out due to the detailed management of the process, starting with strict selection of ripe cherries, followed by controlled fermentations, precise washing, and slow drying designed to highlight the coffee’s sensory profile.
What would you say separates your coffee from others?
My coffee is different because it is grown in Buesaco, Nariño, at 2,000 meters above sea level—an altitude that allows the development of high-quality coffees with higher sugar concentration and more complex profiles. I produce Geisha, a world-renowned variety, in a very limited microlot of approximately 40 to 50 kilos of dry parchment coffee per year, ensuring exclusivity and careful attention to every detail. Additionally, the coffee follows a washed process with a two-stage controlled fermentation, strict ripe cherry selection, density separation, and slow drying on raised beds for 22 days, followed by stabilization and physical and sensory analysis. All the coffee is produced under good practices, with full traceability, transparency, and complete process control, allowing me to guarantee quality, profile, and consistency.
What does your day consist of managing the farm or farms?
My daily work consists of monitoring crop management, fertilization, weed control, and the overall health of the coffee trees. During harvest season, I supervise selective picking, processing, fermentation, drying, and the physical and sensory analysis of the coffee.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I seek commercial relationships based on transparency, traceability, and the appreciation of specialty coffee, relationships that provide stability and allow for the continuous strengthening of productive processes.
Where does your sense of passion for coffee come from?
My passion for coffee comes from my family tradition and the technical knowledge I have acquired in processing, sensory analysis, and quality control, which motivated me to produce differentiated coffees.
Are you looking to grow relationships with long-term partners?
Yes. I believe long-term relationships are essential for sustainability, planning, and the growth of my coffee project.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
I believe the coffee industry must continue strengthening transparency and recognition of the coffee farmer’s work. My goal is to keep improving quality, consolidate sustainable practices, and strengthen my project and coffee brand, CABUA, as an expression of coffee from Buesaco.