Anaerobic Washed Gesha by Yeni Anacona, Hulia, Colombia

Varieties: Gesha

Location: Santa Clara, San Agustin, Huila

Farm: El Triunfo

Size: 5.5 hectares, all planted with coffee

Altitude: 1,750 masl

Taste Description:

In the cup we find wonderful florals, ripe peach, dark berries with an amazing structure and clarity. The finish is sparkling and effervescent.

Process: Mechanical Washed

Processing details: Cherries are harvested every three weeks. The coffee is tumbled and then fermented in plastic bags for 48 hours. The coffee is left in a ceramic tank with a small amount of water for 36 hours, then processed through a mechanical washing system that uses very little water (0.3 litres per kilogram of coffee). After washing, the coffee is drained for 4 hours before being taken to the drying area for 18 to 22 days.

About Yeni

Yeni grew up on her family’s coffee farm in Los Cauchos, San Agustín, Huila, raised by her father and grandparents after her mother passed away when she was eight. From a young age, she balanced school with farm work—harvesting, feeding animals, and doing household chores. During school breaks, she picked coffee on neighboring farms to earn her own money.

In 2014, she met Wilmer Moncayo. When his mother passed and he took over El Triunfo farm, Yeni chose to support him. She moved in the following year, and together they began rebuilding both the house and the farm. Yeni handled everything from feeding workers to depulping and drying coffee, while Wilmer shared in the daily tasks.

Their journey into specialty coffee began in 2017—sparked by a fermentation accident that led to unexpectedly high-quality results. Encouraged by buyers’ response and a 70% premium payment, they began renewing the farm with Pink Bourbon trees and later Geisha and Papayo. A brief stay in the U.S. helped them save money to reinvest, returning fully committed to their farm.

Yeni has since helped build better infrastructure, managed post-harvest processes, and led quality control. Today, she and Wilmer continue to grow exceptional coffees, now as part of the Monkaaba project, where they proudly sell under their own name.