Region: Colombia · Antioquia
Farm: El Jardín · Leonardo Henao
Altitude: 1960–2060 masl
Variety: 100% Geisha
Process: Washed · 3–4 day fermentation · Raised bed & silo dried
Roast Level: Medium-Light
Delicate yet electric: white peach, jasmine, and prosecco bubbles strung together in a shimmering cup.

El Jardín, “The Garden”, is Leo Henao’s reimagining of the former La Palma farm, once part of Santa Barbara Estate. Leo, co-founder of Pergamino Exporters, has turned the 67-hectare property into a laboratory of varieties: Bourbon, Chiroso, SL-28, Laurina, Maragogype, Caturra, and, at its highest ridges (1960–2060 masl), Geisha.

If coffee has a crown jewel, Geisha wears it. Originally traced back to the forests of Ethiopia, the variety didn’t hit global stardom until the early 2000s, when a farm in Panama entered it into competition and promptly rewrote the idea of what coffee could taste like. Delicate, perfumed, almost tea-like, Geisha set the standard for clarity, floral intensity, and rarity, and ever since, it’s been the varietal producers dream of growing and drinkers dream of finding. It’s notoriously fussy in the field, needing altitude, patience, and near-manic care to thrive. Which is why finding it in Leo’s garden, flourishing at 2,060 meters, is the culmination of patience, precision, and faith in the plant.

Leo’s approach is meticulous: cherries undergo a 3-day mixed-picking fermentation, then an additional tank fermentation of up to 4 days depending on temperature. Drying begins on raised beds for two days, then slows in a silo for around three more. The result is a cup layered with lactic and malic acid complexity, carrying that trademark Geisha clarity and perfume, but with Leo’s fingerprint of structure and intention.

Each jar reflects Leo’s broader ambition for El Jardín, a farm designed as both proving ground and open door for Colombia’s next generation of producers.