Providencia de Geshua

Learn more about this coffee.

At Finca Providencia de Geshua, in Huila, Colombia, Fabian Acevedo continues a four-generation coffee-growing tradition.

His father, Álvaro, sparked his interest in quality, and together they began a journey of continuous improvement in 2006.

From 2013 onwards, they refined their fermentation processes and, after years of dedication, achieved a remarkable leap in quality in 2018.

This lot, grown at 1,750 metres above sea level under the shade of guamo and cachimbo trees, brings together the Caturra and Colombia varieties. The process i

ncludes a 24-hour oxidation after harvest and a 36-hour fermentation following pulping, before being dried for 15 days on raised beds.

The result is a clean, well-balanced washed coffee, shaped by patience, knowledge and an ability to adapt to the challenges of climate change.

Meet the producer

Providence of Geshua: four generations of coffee in the heart of Huila

In the mountains of southern Colombia, where coffee is deeply woven into both the landscape and daily life, lies Providencia de Geshua, a family-run farm that perfectly reflects what it means to grow coffee with patience, knowledge and a long-term vision. Located in the department of Huila, at an altitude of 1,750 metres, this farm is the result of four generations dedicated to coffee and the personal commitment of Fabian Acevedo to quality.

Fabian’s story is closely tied to that of his father, Álvaro Acevedo, who sparked his interest in coffee from an early age. Although the farm had been producing coffee for decades, it was in 2006 when father and son decided to take a step further and begin a continuous improvement process focused on quality. From that moment on, observing, learning and experimenting became an essential part of everyday life at Providencia de Geshua.

Over the years, Fabian came to understand that every detail matters. In 2013, they began refining their fermentation processes, carefully adjusting times and conditions to better express the potential of each harvest. This consistent work, rooted in tradition but open to new approaches, paid off in 2018, when the quality of the coffee reached a new level, standing out for its clarity and balance in the cup.

The Providencia de Geshua lot is made up of Caturra and Colombia varieties, grown under the natural shade of guamo and cachimbo trees. These trees help regulate temperature, protect the soil and support a healthier ecosystem. This farming approach not only enhances cup quality but also represents a conscious response to the growing challenges of climate change, which increasingly affect coffee-producing regions such as Huila.

This coffee follows a carefully executed washed process, designed to preserve clarity and structure in the cup. After harvest, the cherries undergo a 24-hour oxidation, a key stage in building complexity. Once pulped, the coffee ferments for 36 hours, a duration fine-tuned through years of experimentation. Drying then takes place over 15 days on raised beds, allowing for even, controlled drying and ensuring consistency and stability.

The result is a clean, balanced and comforting cup, with tasting notes of biscuit, chocolate and vanilla. A sweet, rounded profile that is easy to enjoy and clearly reflects both its origin and the philosophy behind the farm: doing things properly, without rushing, and with deep respect for the environment.

Providencia de Geshua is more than just a coffee. It is the outcome of a family story, thoughtful decisions and a way of understanding coffee as a living agricultural product that requires constant attention and the ability to adapt. A clear example of how tradition and continuous improvement can come together to create honest, expressive coffees with true meaning.