Peru Finca Pacpa Geisha Anaerobic Washed

Tasting notes

In the roaster’s words

Origin: Roblepampa, Amazonas, Peru Processing: Anaerobic Washed Varietal: Geisha Altitude: 1750m Flavour: Orange Candy , Lemon Sponge Cake, Sugar Cane - About this coffee : The lot undergoes a 36-hour anaerobic fermentation in sealed vats, during which the mass maintains a temperature of 18°C. Once the desired acidity and sugar breakdown are achieved, the coffee is washed three times to reset the flavour structure and remove residual mucilage. It is then transferred to a solar dryer, where it dries for 15–20 days in a controlled environment until reaching 10–10.5% moisture, ensuring clarity, stability, and clean expression in the cup. After drying, the parchment is rested for one month, a phase Manuel considers essential for allowing sweetness, aromatics, and complexity to fully settle before milling. His method reflects both technical precision and an evolving philosophy—each harvest acts as an experiment, shaped by detailed record-keeping and a drive to refine quality with every season. - About Manuel and Finca Pacpa: Manuel’s farm sits at the top of Roblepampa, within Pacpa village, at 1850m, an altitude known for producing coffees with intense tropical fruit notes, vibrant acidity, and remarkable clarity. The farm cultivates Bourbon, Geisha, and Pacamara, grown under an agroforestry system that includes Pine, Cedar, and Guabo trees. These deep-rooted native trees help stabilise soil moisture and provide tall, consistent shade. This Geisha lot comes from the new lower section of the farm, covering 1.8 hectares at 1752 masl. The harvest follows a well-defined seasonal rhythm: blooming peaks in November, first cherries form by May, and the full harvest spans May to October. Since 2017, Manuel has taken a leading role in elevating the farm’s agronomy, processing, and quality control. He has invested in professional training, including Q Processing Level 1, and brings a structured, experimental, and highly intentional approach to speciality coffee production. His commitment to precision has already translated into real success: Manuel’s Geisha coffee has won district-level competitions for the past two years, and this year he earned a regional competition win, a significant recognition within Amazonas that reflects both his skill and the growing reputation of his farm.

Notes

36-hour anaerobic fermentation in sealed vats at 18°C, washed three times, dried in a solar dryer for 15–20 days to 10–10.5% moisture, then rested in parchment for one month.