This coffee offers a supreme taste experience that combines the elegance of the Geisha variety with an intense natural processing method. In the cup, you’ll find a fascinating blend where the boldness of tart cherries seamlessly blends with the deep sweetness of strawberry jam. The overall profile is softened by an elegant hint of chamomile, which lends the coffee lightness and extraordinary clarity. It is a complex and layered cup intended for those who seek a clear definition of flavors and the nobility typical of this rare variety.
Behind this lot are producer Wilson Mamani Contreras and his wife, who tend to the two-hectare Carmenpata farm at an extreme altitude of 2,050 meters above sea level. The farm is located in the remote Mesapata area of the Cusco region, and the journey to reach it requires eight hours of travel, including a two-hour strenuous climb. Despite these challenging conditions, the couple cultivates their land with immense passion and precision, which is directly reflected in the quality of the September 2025 harvest. Their determination and hard work in such a harsh environment result in a coffee that perfectly honors the region’s unique terroir.
The exceptional character of the beans is enhanced by a precise 72-hour natural process, followed by very slow and patient drying. The coffee rested for a full 24 days on shaded raised beds to ensure maximum stability and purity of the flavor profile. This method of slow drying at high altitude allows the beans to develop their natural sweetness and complex aroma without losing clarity.