Peru Geisha

We all love a Geisha coffee. Primitivo was one of the first producers in his community to work with Geisha varieties, making him a pioneer of sorts. On his one hectare farm, he has steadily been improving his washed processing method over the past 8 years. The coffee is fermented in tanks for 48 hours before being washed and moved to a solar bed to dry and stabilize for at least 20 days. The result is a rich and refreshing coffee with diverse favlours. Bright, fruity and nutty – this Geisha has a bit of everything.

The processing of this coffee begins by selectively picking ripe beans. Immediately after harvesting, Primitivo performs a flotation process to clean debris and remove floaters. The beans are then depulped, leaving most of the mucilage on the parchment, and stored in tanks for fermentation for around 48 hours. Following fermentation, the beans are washed and moved to the solar beds until they reach a humidity level of 10.5% – 11.5%. After drying, the coffee parchment is placed in the shade to cool down before being stored in plastic bags. Over the next 3-4 weeks, the coffee stabilizes its humidity. Finally, it passes quality control and cupping tests.

Region: Macoro/ Huanuco

Variety: Geisha

Processing method: Washed

Growing altitude: 1630 meters