Delicately sweet and elegantly floral. That's how you could describe this washed Geisha from Peru, prepared for you by the A Matter of Concrete roastery. Theresulting espressois reminiscent of Fruittella rose candies, complemented by the violet freshness and floral lightness typical of the Geisha variety. The result is a balanced cup with a pleasant body, clean taste, and light playfulness that feels natural and very smooth.
Herlin Emer Florido Encarnaciónhas been growing coffee since he was 18. He lives with his wife Jessica and three children in the village of "Nueva Zelandia," located eight hours by car from the city of Huanuco. To get to Nueva Zelandia, you have to change trains in the city of Tingo María, which is considered the gateway to the Peruvian jungle. Behind the beautiful city of Tingo María rises the silhouette of a woman lying on her back and looking up at the sky, shrouded in greenery. That is why Tingo María is nicknamed "Sleeping BeautyCity "in honor of the mountain that is its symbol. Herlin began growing specialty coffee six years ago after his previous coffee crop was destroyed by a devastating disease. He acquired the Geisha variety without having much information about it beforehand. At the time, Herlin was in financial trouble, so he had to work in the city to earn enough money to buy 1 kg of Geisha and transport it to his farm. After three years, the Geisha did not produce the results that Herlin and Jessica had hoped for; the time and care spent on growing the plants far exceeded the returns they received. At one point, Jessica considered disposing of the Geisha plantations because she considered them unprofitable, but Herlin did not lose faith in them. Two years ago, Herlin's Geisha plantations were discovered by agronomist Pablo, who was traveling through these villages. Together with other colleagues, they tasted the coffee and were amazed by its exceptional and exotic aroma and flavor.
In the washed method, the cherries first pass through a pulper, which removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed by this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 1,650 meters above sea level.