Price range: €22,00 through €75,00
Origin: Antioquia, Colombia
Producer: Leonardo Henao
Variety: Geisha
Process: Natural
Altitude: 1950 – 2050 m
Harvest: April 2026
Aromatic profile: Jasmin, lemoingrass, medlar, white nectarines
Our 2026 selection was all about Antioquia.
We spent time with our friend Leonardo Henao, from Finca El Jardín and Pergamino Coffee, diving into the region’s coffee genetics, farming practices, and processing techniques, and learning more about the work of the Echavarría family.
An opportunity to look beyond the cup and understand the people, the land, and the knowledge shaping the coffees we fell in love with.
Leonardo’s passion for coffee began at a very young age, growing into a career dedicated to discovering and working with exceptional coffees. Over the years, his journey has taken him through many different roles in the industry, from quality analyst and cupper to farm manager and fermentation specialist.
Leonardo once owned Finca Los Palomos in Urrao, Antioquia, where his Chiroso coffee earned him the prestigious title of 2020 Cup of Excellence Champion. However, just two years later, security concerns in the region forced him to sell the farm. Despite this difficult chapter, his connection to coffee and the land never faded.
In 2024, Leonardo found a new beginning with the purchase of a farm in Santa Bárbara, Antioquia. After more than 15 years of experience and learning, this was an opportunity to return to the land, put his knowledge into practice, and begin a new chapter in his coffee journey.
Process
The process begins with carefully selecting cherries at optimal ripeness. The cherries are then floated to remove lower-density fruit and improve the overall uniformity of the lot.
Next, the cherries undergo controlled fermentation, with temperature closely monitored to encourage the development of aromatic complexity while minimizing the risk of cup defects.
Once fermentation is complete, the coffee is dried with the pulp still intact on raised beds. Drying is carried out slowly and under controlled conditions, with the cherries turned regularly to ensure even drying and prevent localized heat buildup.
This careful approach helps preserve the coffee’s sweetness and aromatic complexity, resulting in a cup profile characterized by pronounced fruity and floral notes.
