Collective - Daniel Muñoz - Gesha

This Gesha coffee is grown by Daniel Muñoz on his Villa Camila farm in San Agustín, Huila, Colombia at 1,780 meters above sea level. The farm spans five hectares dedicated to Gesha and Pink Bourbon varieties. Daniel is part of the Monkaaba collective, a group of producers from San Agustín working through direct, transparent, and sustainable relationships. The coffee undergoes washed processing with cherries harvested at full maturity every three weeks, then fermented for 76 hours in bags before pulping. This is followed by 8 hours of dry fermentation, four rounds of washing with clear water, and slow drying for 18 days on African beds. The farm is in transition to organic farming with focus on soil regeneration.