Colombia Las Petacas Best of Nariño #4

Producer Jesus Antonio Gutierrez
Farm Las Petacas
Municipality La Florida
Department Nariño

Sun Exposure Mixed Shade
Farm Size 1ha
Altitude 1900 masl
Latitude 1.291125
Longitude -77.415977

Variety Geisha
Process Natural
Fermentation 72hr submerged in water
Drying 22 days on covered patios

Harvest 2025

Flavor Blackcurrant, Tropical, Pinot Noir, Lychee, Floral
Descriptors Syrupy, Sticky Mouthfeel, High Impact Flavors

Certifications Best of Nariño #4 2025

About this coffee  We’re excited to share this remarkable natural-process Geisha from producer Jesus Antonio Gutierrez and his farm, Las Petacas. This coffee earned 4th place at the Best of Nariño competition and stood out throughout every round of cupping for its vibrant acidity, layered berry character, and refined balance. Elegant yet expressive, it’s a coffee that captures both the distinct terroir of Nariño and Jesus’ deeply personal approach to coffee production.

Jesus lives near the small mountain town of La Florida, about two hours from Pasto, the capital of Nariño. After studying psychology and philosophy at university, he returned home in search of a quieter, more grounded life than the one he experienced in the city. There, he purchased a modest one-hectare farm and began cultivating Geisha while exploring coffee processing through the lens of philosophy, intuition, and craft.

That mindset defines his work today. Rather than relying on highly engineered processing techniques, Jesus embraces simplicity and repetition, allowing room for instinct and natural variation — what he simply calls “art.” No anaerobic tanks, thermal shocks, cultured yeasts, or added enzymes are used here. Just carefully harvested cherries, water, time, and the native microbes already present on the farm.

Ripe, hand picked cherries and sorted and submerged in water for 72 hours. This keeps a stable, cooler temperature, typically resulting in lower acetic acid production. Cherries are then slowly dried on a covered patio to approximately 16% before being rested in bags to stabilize. Afterward, they are returned to the patio for a final four days of drying until reaching 11%.

The result is a coffee that feels both transparent and intentional. Intensely aromatic, vividly fruit-driven, and beautifully composed — a reflection of both the land it comes from and the philosophy behind it.