MARCOS HERRERA, PERU
“blueberry · floral · mango · creamy · sweet · clean”
Tasting notes
In the roaster’s words
Marcos Herrera’s Geisha comes from Rodriguez Tafur in Lonya Grande, Peru. Grown at 1,660–1,700 masl, this nano-lot is built on slow cherry maturation and careful picking. Mamaruntu was also recognised in the 2024 Peru Cup of Excellence, placing 14th with a Geisha natural. Processed as a controlled anaerobic natural, with 72 hours fermentation in cherry and slow drying over 30 days. In the cup, expect florals, creamy texture, and blueberry sweetness. Structured and clean, with clarity over heavy fermentation. MORE INFO ORIGIN PERU REGION RODRIGUEZ TAFUR, LONYA GRANDE, UTCUBAMBA, AMAZONAS VARIETY GEISHA PROCESS NATURAL (ANAEROBIC, EXT. FERMENTATION) NOTES BLUEBERRY, FLORAL, MANGO
Notes
Controlled anaerobic natural with 72 hours fermentation in cherry and slow drying over 30 days; described as a nano-lot.
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