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Introduction:
At Kai Coffee, we’re always searching for coffees that showcase clarity, elegance, and a true sense of place. This microlot Gesha from Dionel Chilito immediately stood out for its purity and balance—expressive without being overwhelming, delicate yet deeply satisfying. While Gesha is often associated with overt florals, this lot leans into stone fruit sweetness and refined acidity, offering a beautifully approachable expression of the variety.
Grown at La Pradera in the highlands of Pitalito, Huila, this coffee reflects Dionel’s thoughtful approach to farming and his commitment to quality. It’s a coffee that rewards attention, shining as a stand-alone single origin and offering a clean, vibrant cup that highlights both producer and terroir.
Dionel Chilito López comes from a coffee-producing family and began his journey when his father gifted him a small plot of land to plant 2,000 Caturra trees. Over time, Dionel transitioned his farm toward Gesha, a decision that has delivered outstanding results. Today, his 10-hectare farm includes three hectares under coffee, where careful cultivation and processing result in exceptional microlot coffees with remarkable clarity and sweetness.
From The Importer:
This coffee is sourced through Cafe Imports’ Variety Select program, which focuses on highlighting the unique flavour potential of single coffee varieties through highly traceable, microlot-level offerings. These coffees are sourced either from individual farms or carefully blended small lots, always with an emphasis on quality, transparency, and producer care.
Cafe Imports has long-standing relationships across Colombia, built on direct engagement with producers, regular origin visits, and collaborative quality development. Their team works closely with farmers like Dionel Chilito, cupping extensively, providing feedback, and supporting producers in showcasing their best work to international roasters.
Colombia’s washed processing tradition plays a key role here. Ripe cherries are harvested and depulped the same day, fermented for 12–36 hours, thoroughly washed, and then dried using a combination of patios, solar dryers, or parabolic drying systems. This meticulous process preserves the coffee’s inherent sweetness, structure, and clarity—qualities that are beautifully expressed in this Gesha lot.
Cupping Notes:
Jammy peach, fresh peach, mild caramel, panela, juicy malic acidity, delicate fruit-like sweetness
Country: Colombia
Region: Buenos Aires, Pitalito, Huila
Farm: La Pradera
Variety: Gesha
Altitude: 1740 MASL
Processing Method: Washed