Hervey and Rocio Cuellar have been coffee producers their entire lives. Starting their careers in the commercial market with a plot of Catimor. Hervey purchased gesha for the speciality market, experimenting with different post-harvest processing techniques to achieve the desired taste. This coffee undergoes a 50-hour anaerobic fermentation of the cherries, followed by a 60-hour anaerobic fermentation of the depulped beans, then washed and dried on shade-covered raised beds. The result is a complex coffee with tasting notes of jasmine, peach tea, and pear, originating from Huila, Colombia.