For the coffee lover, a Geisha from La Molienda isn’t just a morning caffeine fix; it’s an educational experience. The variety serves as a benchmark for what coffee can achieve when genetic potential meets obsessive farm management. This coffee is suitable for pour-over brew.
The Story of La Molienda
Deep in the heart of Palestina, Huila, lies La Molienda—a farm that has become a beacon for specialty coffee enthusiasts. Managed by Orlando Sanchez, a producer with over 25 years of agricultural expertise, the farm represents a perfect intersection of high-altitude terroir and relentless experimentation.
The Geisha variety from La Molienda is a testament to the transformative power of high-altitude terroir and experimental processing. Grown on volcanic soils, these beans represent the pinnacle of the specialty coffee world, often commanding record-breaking scores and auction prices.
The Terroir
Perched at an elevation of 1,700+ metres above sea level, La Molienda benefits from the unique microclimate of Southern Huila. This altitude ensures a slower cherry maturation process, which results in the remarkable depth and vibrant acidity that Huila coffees are world-renowned for.
Orlando’s Craft
Orlando’s journey didn’t start with coffee; he began his career as a fruit farmer. When market shifts led him to transition to coffee in 2008, he brought a “fruit-forward” curiosity with him. This background fueled his drive to experiment with innovative fermentation techniques and exotic varieties that challenge the traditional Colombian profile.
Award-Winning Dedication
The quality coming out of La Molienda isn’t just a matter of opinion—it’s a matter of record. Orlando’s meticulous processing has earned him prestigious national recognition:
2017 Cup of Excellence: Top 10 Finalist.
2020 Cup of Excellence: 2nd Place Nationwide.
“The transition from fruit to coffee wasn’t just a change in crop; it was the beginning of a lifelong obsession with flavour.” — Orlando Sanchez
Why Huila Coffee Stands Out
Huila region is often referred to as the “New Coffee Hub” of Colombia. Its volcanic soil and proximity to the equator allow for year-round harvests and a flavour profile often described as having a “juicy” mouthfeel with notes of stone fruit and caramel.
Orlando Sanchez’s work at La Molienda is a prime example of why this region continues to dominate global specialty rankings.
