Colombia

Hervey & Rocio Cuellar coffee producer and cherries

Hervey & Rocio Cuellar coffee drying and scenery

Colombia

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Hervey & Rocio Cuellar Geisha

Name: Hervey & Rocio Cuellar Geisha
Brand: Minga
SKU: HARVEY&ROCIOCUELLAR-GEISHA
Price: 24.95 EUR
Availability: InStock

€24,95 EUR
As low as: €28,17

€24,95 EUR

87.0 Cup Score

Hervey and Rocio Cuellar have spent their lives growing coffee in the hills of Huila, Colombia. For years, they produced only Catimor for the commodity market. But in his mid-thirties, Hervey made a bold move - pursuing the Gesha varietal in hopes of entering the specialty scene and building more direct links with roasters.

This lot is the result of years of trial and refinement. It undergoes a two-stage anaerobic fermentation: 50 hours in cherry, followed by 60 hours once depulped. The coffee is then fully washed and dried slowly on shaded raised beds for around three weeks - a setup Hervey built himself on the rooftop of their home.

The result is a delicate and expressive Gesha, with jasmine florals, honeyed sweetness, and soft plum notes. A clear, clean cup that reflects the care and persistence behind it.

Processing method

Washed

Main flavour notes

Jasmine | Honey | Plums

Varietal

Geisha

Harvest period

Jan '25

Altitude

1,700 masl

Screen

15+

Species

Arabica

Original packaging

Vacuum Packed

Region

Huila, Colombia
See on a map

Recommended brewing method

Espresso (black) , Pour Over , Fruity Filter

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Roasted samples are roasted using the most suitable representative profiles and may delay delivery.

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Roasting Recommendation

We sample roast on Probat with a charge temp of 190°C, total roast time 7:45 and end temp 200°C.

Roasting Recommendation By

Floro, head of QC at Minga

Maniwa SAS (Colombia)

Pitalito, Huila, Colombia

Meet your producer

Name Hervey & Rocio Cuellar

Location Huila, Colombia See on a map

After decades growing Catimor for the commodity market, Hervey Cuellar decided it was time for something different. He set his sights on Gesha and, with help from his brother, tracked down seeds from a standout lot in Pitalito. The early harvests were promising but didn’t deliver the complexity he was hoping for - so Hervey started experimenting.

He tested and refined a post-harvest method that includes a 50-hour anaerobic fermentation in cherry, followed by 60 hours in mucilage. Slow, shaded drying on raised beds helps preserve the coffee’s clarity and florals.

Rocio, Hervey’s wife, plays a key behind-the-scenes role - looking after farm workers, managing the household, and supporting day-to-day operations. Their approach is hands-on, resourceful, and full of intent - producing coffees that feel personal and precise.

Meet your sourcing partner

Minga

Countries of operation Colombia, Nicaragua

We’re a small, specialised coffee company with over 15 years of experience at origin. Based year-round in Colombia, we source high-quality coffees from Huila, working closely with producers and running our own lab to ensure consistency. We also support Nicaraguan coffees through a trusted family-run exporter, sharing a commitment to transparency, collaboration, and sustainability.

€24,95 EUR
As low as: €28,17

€24,95 EUR

Cupping Score

87.0