Each year we meet many new and inspiring producers, but Neto stands out. After an introduction from Pepe Jijón, we visited his farm this fall—and were absolutely blown away. In the cup we find jasmine, blackberry, mandarin, and star fruit.
Yellow Gesha*
Ocobamba, La Convencion, Cusco
1,910 masl
October 2025
Hand-picked at peak ripeness. Floated to further remove defects. Held in-cherry overnight. De-pulped. Fermented in barrels for 60 hours. Washed meticulously. Slow-dried in a darkroom for 18 days.
ABOUT NETO
Neto might be the most inspiring young producer we had the honor of meeting this year. He is growing coffee fully organically using regenerative practices, exploring darkroom drying, and—most importantly—producing some of the best coffees we have tasted, period. We cannot wait to return to his farm next season and continue following his remarkable journey.
ABOUT YELLOW GESHA
*We had never encountered a Yellow Gesha prior to this season, but several producers in Peru are now referring to this distinct yellow-fruiting coffee by that name. While color mutations do occur in coffee, none of these lots have yet been genetically confirmed to be Gesha. We have submitted samples for analysis and are eagerly awaiting the results. In the meantime, we will continue using the name Yellow Gesha—with an appropriate asterisk.
Pricing Details
DIRECT (USD; GREEN)
$70.54/KG
DDP
$74.05/KG
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.