The flavor profile of this coffee is a prime example of precise Scandinavian roasting, which brings out the beans’ natural characteristics. An exceptionally complex and floral body unfolds in the cup. The first sip brings a refined, subtly citrusy note of bergamot, which is immediately followed by the juicy and velvety sweetness of ripe peaches. The overall flavor rounds out in the finish with a long, clean aftertaste hinting at high-quality meadow honey. The coffee is roasted very lightly, exclusively for filter brewing, which gives it a light, tea-like texture and allows all the flavor layers to shine through clearly.
The beans were grown in the northern region of Cajamarca on the Peña de Leon farm, located at an impressive altitude of 1,900 meters above sea level. Behind this lot is producer Francisco Rivera Alarcon, who has been working with coffee since early childhood, continuing a deep-rooted family tradition passed down from generation to generation. Francisco is fully committed to 100% organic farming. The extreme altitude, combined with the pristine environment of the Andean slopes, causes the Gesha cherries to ripen very slowly, concentrating a vast amount of complex acids and sugars within them.
To fully bring out the delicate and elegant character of this high-altitude Gesha, Francisco opted for a traditional and meticulously executed washed process. The hand-picked, perfectly ripe cherries were de-pulped, fermented, and then washed in clean water, which removed all traces of pulp from the beans. This process is ideal for the Gesha variety because it leaves no room for any wild or heavy notes and allows the varietal purity to shine through fully. At The Coffee Collective, these beans were then roasted with their characteristic emphasis on purity and transparency, so that every package delivers a technically flawless, world-class coffee.