Hervey & Rocio Cuellar

Hervey and Rocio Cuellar have been coffee producers their entire lives. Starting their careers in the commercial market with a plot of Catimor. In his early 30s Hervey made a decision that he wanted to enter the speciality market and found stronger, more direct connections with his customers. Diving straight in at the deep end Hervey purchased gesha, and even convinced his brother to follow suit. It wasn’t a seamless journey though. The first few crops were lacking the complexity gesha is known for. Hervey started trialling different post harvest processing techniques. After experimenting with around 30 different methods he finally came to the results you can taste now. This was achieved by a 50-hour anaerobic fermentation of the cherries, followed by a 60-hour anaerobic fermentation of the depulped beans. The coffee is then washed and dried on shade covered raised beds.