We taste: A layered and complex Gesha with floral notes of plumeria, rich guava jam, pineapple, and coffee cherry, complemented by tamarind-like brightness and a lingering pear brandy finish.

Producer: Herbert Peñaloza

Region: Agua de Dios, Tolima, Colombia  

Elevation: 1900 meters above sea level

Process: Natural Process

Coffee Story

Before Herbert Peñaloza purchased El Bocadillo, the property had a long history in coffee. Some of the producers who now belong to Caficultores Diferenciados del Norte del Tolima (CDNT), a local producers association Herbert helped found, once worked there. Following the death of its original owner, the farm fell into disuse and eventually became cattle pasture. Some 30 years later, Herbert purchased the property from his neighbor and fellow CDNT member, Doña Leonela, with plans to bring coffee production back to the land.

Herbert's experience establishing his first farm shaped his approach to El Bocadillo. Having previously cleared forest to make room for coffee, he wanted to reverse that process, building a forest to support the coffee rather than removing one to plant it. Planting began in 2017, with Gesha introduced in 2019. Since then, Herbert has introduced more than 20 species of trees (planting more trees than coffee plants) and gradually transforming the former pasture into a diverse, forested ecosystem. Along with various fruit trees and yucca, Herbert also produces sugar cane on the farm, which he harvests and distills for his rum brand, Cinconudos.

Over the years, Herbert has become a close friend, and his vision continues to inspire us. We've been visiting the farm with him since before the first coffee trees were planted, giving us a firsthand perspective on its remarkable transformation. What we've watched take shape over the years is a testament to his commitment to growing exceptional coffee in harmony with the land rather than at its expense.