José Gallardo—better known as “Pocho”—is the agricultural visionary behind Finca Nuguo. Currently pursuing a PhD in agriculture, he farms in the remote region of Jurutungo, perched on the border of Costa Rica and Panama along the western slopes of Volcán Barú. Finca Nuguo sits on a smaller mountain within the volcano’s valley at roughly 2,000 meters above sea level.

Pocho’s annual production is intentionally small—only a few hundred kilograms per season—because his focus is not volume but uncompromising cherry quality beginning at the tree level. While pruning is standard in coffee agriculture, Pocho has developed what he calls his “Gesha Forest,” allowing his trees to grow with minimal pruning over many years. This results in thick, strong trunks and a deep root foundation that support the development of mature, complex cherries. His meticulous approach continues through processing and drying: Pocho carefully controls temperature and relative humidity to maintain a consistent drying rate, crucial for preserving the coffee’s delicate character. This level of precision naturally limits scale—an approach many producers consider inefficient—but Pocho continually pushes the boundaries of what is acceptable in pursuit of excellence. It’s one of the many reasons we return to his coffees year after year.