Magnolia, Peru, Cajamarca, Washed Geisha

• Magnolia, Bergamot, Pineapple, Cherry Tomatoes, Floral 
• Crisp, Light Body
• Bright, Acidic, Classic Geisha

Farm: Demóstenes Tantaleán Acuña's farm La Malquerida, Cajamarca, Peru

Variety: Geisha

Process: Washed

Harvesting is carried out entirely by hand, with careful selection of only fully ripe cherries to ensure optimal sweetness and uniformity. After harvesting, the cherries undergo flotation to remove defects and low-density fruit before being depulped. 

The coffee is then subjected to a controlled 36-hour anaerobic fermentation. This fermentation method, conducted in an oxygen-limited environment, enhances aromatic complexity and allows for greater expression of the Geisha variety’s floral and fruit-forward characteristics. Once fermentation is complete, the coffee is thoroughly washed to remove all remaining mucilage.

After washing, the parchment coffee is transferred to a solar dryer, where it is dried slowly and evenly until it reaches the ideal moisture content. Controlled drying at this stage is crucial to preserving cup quality and stability. Once properly dried, the coffee is stored under appropriate conditions to safeguard the quality achieved through each stage of production. Great care is taken to maintain traceability and preserve the integrity of the lot from farm to export.

Elevation: 1950m

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

Free shipping for all orders.

Protected, Tracked Home Delivery.