“Gesha” coffee is a highly sought after type of coffee due to its distinctive flavor profile. The term "Gesha" is often used to refer to the Geisha coffee cultivar, which is native to Ethiopia but is also grown in other regions, including Peru. This cultivar is appreciated for its floral, fruity and complex aromas . This micro batch is produced by Felix Marin (agronomist) and coffee enthusiast . This geisha is grown in the shade of magnificent trees and among lush vegetation in the heart of the central selva in a community called San Juan 71. This is difficult to access because it is only accessible by a path created by the community at an altitude between 1400 and 1700m.
About the process:
The cherries are fermented 48 hours before pulping then the coffee is covered with as much mucilage as possible in the shade for 4 to 5 days. Finally, the coffee is placed in solar dryers for 20 days.
*SCA note:This rating is defined according to criteria established by the Specialty Coffee Association. A coffee is considered to be specialty when it exceeds a score of 80. The main criteria are: aromas, acidity, body, aftertaste, balance, etc.