It's another Gesha -- and this one's from Peru!
This is such an easy-drinking coffee, with tasting notes of bright grapefruit, sweet jasmine and toffee. It's an anaerobic washed from Roblepampa in the Utcubamba province in western Peru.
So where does this coffee come from?
This coffee comes from Finca Pacpa, and is produced by Manuel Marlo Baca, a fourth-generation coffee farmer. Since 2017, he's been taking more direct leadership in the farm, focusing on elevating the agronomy, processing, and quality control. Manuel is a very data-driven farmer, constantly tweaking his harvesting and processing techniques to elevate each new crop above the last by adjusting fermentation, monitoring pH, experimenting with shade management, and improving cherry selection.
This particular coffee gone through a 36hr anaerobic fermentation, followed by three washes and a month-long resting before being milled.
How did we choose it?
We've wanted to offer a Peru for a while, and we like to always have a Gesha in the lineup for you! This particular one has already won district and regional competitions in Peru, elevating the reputation of Finca Pacpa with the Amazonas region.
We had this Gesha on a cupping table of 20+ coffees, and it really was the one that stood out. We always make the taste and quality our first priority when selecting coffees -- we never want to stock something we don't love drinking ourselves! -- and we're excited to share this one with you.
How should I make it?
Best for V60, Clever Dripper, or Kalitia.
We use 18g of coffee to 250g of water, with a water temp of 85°C. Always used filtered water if you can!
Brew for 2:30, put your feet up, and enjoy.
