Geisha CoE#18, Peru - Filter Roast 150g

The first Geisha we pick is from Peru. It is a white peach jasmine tea with some floral aroma. 

What you will expect from the cup…

Jasmine, White Peach, Rose Tea

Some Information...

Region:  San Ignacio, Cajamarca

Altitude: 1900

Process: Double Anaerobic Washed

Varietal: Geisha

About the process...

For all of the higher quality and finer coffees that they produce at Finca Artemira, they undergo a specific process which they have honed over the years. Slight changes are made to the drying stages for particular coffees but for the most part, all washed coffees go through an anaerobic, double fermentation. The steps are as follows:

1. Cherries are soaked in water tanks for 'liquidation'
   
   
2. They're then sealed in GrainPro bags for 24-hour fermentation (anaerobic)
   
   
3. Post-fermentation, the cherries are pulped, leaving the grain with mucilage
   
   
4. Another 36-hour fermentation follows
   
   
5. The coffee is washed to remove mucilage
   
   
6. Drying takes place in a solar dryer for 12-21 days
   
   
7. Final moisture content of the coffee is between 11% to 12%

About the farm...

Ebert Huaman Villegas is a young and dedicated coffee producer from Salinas, a village in the San Jose de Lourdes District, part of the San Ignacio Province, in Cajamarca Region. He's starting to become known for his coffee quality and expertise in Peru as in 2022 he finished 6th in a regional competition, Expo Cajamarca, while in 2023 he finished 18th in the Cup of Excellence.

Ebert and his family are collectively known as Finca Artemira, named after Ebert’s mother, and has been operational for over 40 years, however, recently expanded under Ebert's leadership. They cultivate many coffee varietals and other crops for their livelihood, practices regenerative agriculture through coffee agroforestry systems and is continually experimenting with cultivation techniques and processes.

It’s under Ebert’s leadership that they have this CoE winning coffee, it was Ebert’s decision to source higher quality varietals and he learned this by investing in his and the families future by taking a number of specialty coffee courses in Lima.