Peru Cruz Meza from Sey Coffee is an elegant and highly expressive Gesha that showcases a different side of Peruvian high-altitude coffees. In the cup, notes of dragon fruit, Key lime, and jasmine unfold, coming together to create a fresh, floral, and exceptionally clean profile. The coffee feels light and juicy, with a delicate citrus acidity and a long floral aftertaste. It is a filter coffee built on precision, transparency, and subtle complexity—hallmarks of top-tier Gesha lots.
The coffee comes from the Jaén area in the Cajamarca region of northern Peru, where it is produced by Edgardo Cruz Meza at an altitude of around 1,780 meters above sea level. Edgardo is among the first farmers in the region to begin working with the Gesha variety, and it was his lot that caught Sey Coffee’s attention so much that it became one of the few selections from northern Peru in their lineup. The Cajamarca region is known for its ideal conditions for growing specialty coffee—higher altitude, a cooler climate, and rich soil help develop distinctive aromas and a clean cup profile.
Processing is done using the washed method with an emphasis on maximum clarity and profile stability. Cherries are hand-picked only at optimal ripeness, then undergo flotation to remove defective fruits and are hulled on the day of harvest. This is followed by dry fermentation for approximately 32 hours, which helps develop sweetness and aromatic complexity. After washing, the coffee is dried on raised beds, where it can dry slowly and evenly. The result is an exceptionally clean and elegant cup that combines the floral delicacy of Gesha with tropical fruitiness and citrus freshness.