Wilmer & Yenni Moncayo LA LOMA GESHA - WASHED Colombia
Wilmer & Yenni Moncayo LA LOMA GESHA - WASHED Colombia

This is a lovely expression of Gesha grown in Colombia. In the cup we find intoxicating florals, ripe peach, and dark berries.




Pitalito, Huila


1,780 masl


December, 2022


Hand-picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Dry fermented in tile tanks for 30 hours. Dried until moisture content reaches 10.5%


Wilmer and Yenni have been working in coffee their whole lives. In his twenties, Wilmer lived and worked in the United States for four years, during which time he was able to save enough money to return to Colombia and purchase La Loma. The couple eventually wants to start a family, but for now, they are continuing to focus on their farm and specialty coffee projects.


Gesha was originally collected from coffee forests of Ethiopia in the 1930's. From there, it was sent to the Lyamungo Research Station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960’s after its tolerance to coffee leaf rust was recognized. However, it was not widely planted because the plant's branches were brittle and not favored by farmers. Gesha came to prominence in 2005, when the Peterson family of Boquete, Panama, entered it into the Best of Panama competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20 per pound. Since then, the variety has become a resounding favorite of brewing and roasting competition winners and coffee enthusiasts alike.

Pricing Details

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Farm Gate (Local; Green)

5.533MM COP/Carga

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Farm Gate (USD; Green)


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The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.