Peru | Cajamarca, Washed
Peru | Cajamarca, Washed
Peru | Cajamarca, Washed

Peru | Cajamarca, Washed

Regular price €17,00
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Tax included. Shipping calculated at checkout.
-144 in stock

Weight
Processing
Washed
Harvest
November 2023
Altitude

1950 m

Variety

Geisha

Scoring
87

Peru

Region: Cajamarca

Farm : Davilla Horna 

Farmer: Elvis Edwin Davilla Horna


Taste notes - Peach iced tea, blueberry, rosehip, honey biscuits 

This outstanding Geisha lot is grown by Elvis Edwin Davilla Horna, one of the youngest farmers that have reached the top ten of the Peruvian Cup of Excellence. This newest masterpiece of his has a syrupy texture with a delicate yet complex combo of flora and fruits.  

 

Peru

Peru is known for producing some of the world’s finest coffee with a reputation built due to origins unique geographic and climatic advantages. One of the key elements in this origin coffee's outstanding cup profile is the Peruvian Andes Mountains. The high altitudes, ranging even up to 2200 meters, slow the maturation of coffee cherries, which helps enrich coffee's overall taste profile. Additionally, the volcanic soil in these regions infuses the coffee with distinctive tastes, while the cool temperatures and shade-grown methods help to minimize pests and bolster sustainable farming practices. These unique conditions create Peruvian coffee that is distinctive with intricate flavor profiles, bright acidity, and floral undertones. Coffee cultivation in Peru dates back to the mid-18th century when Spanish colonists first introduced coffee plants to the region. Over time, coffee farming has become a cornerstone of the local economy, particularly in the high-altitude regions of this origin.

 

Farmer

In his first years of adulthood, Elvis Edwin Davila Horna moved to Lima, the capital city of Peru, in pursuit of better opportunities in life. During one of his visits to his hometown of Chontali, he observed a significant decrease in his father's crop size. At that moment, he made a decision and said to his father, "Father, allow me to manage the farm. I want to approach it differently." At the age of 24, he took over his father's farm, and through five years of intense learning and development, he emerged as one of the youngest coffee farmers to achieve a place in the top 10 ranking in the "Cup of Excellence" for Peruvian coffee. Now this accomplishment serves as a testament to Elvis that hard work and dedication yield results. 

On his farm, coffee trees are strategically planted along contour lines, with shade trees interspersed to enhance microbial activity and shield the trees and soil from direct sunlight. Elvis uses organic fertilizer on the trees, intending to sustain the health and longevity of the soil on his farm.


 

Variety / Geisha

Originally discovered in Ethiopia's Gesha region, the Geisha variety began its journey to Central and South America in the 20th century. Geisha gained its spotlight through the “Cup of Excellence Panama” in the early 2000s, causing a sensation in the specialty coffee world with its unprecedented quality. One of the factors contributing to Geisha's exceptional flavor is its slow maturation process at high altitudes, where cooler temperatures and nutrient-rich soil result in beans with extraordinary complexity. Today, Geisha coffee is cultivated not only in Panama but also in other coffee-producing regions worldwide, each adding its unique twist to this extraordinary variety. Despite its widespread cultivation, Geisha remains relatively rare, with limited quantities available each harvest season due to its low to medium yield size.

 

Processing

At the peak of harvest, only the ripest coffee cherries are carefully handpicked. These cherries then undergo flotation in water to separate out any floaters and are subsequently washed. Next, the beans are separated from the pulp using a manual pulping machine before undergoing a 36-hour fermentation process in tanks filled with water. Following the fermentation phase, the beans are washed in clean water and left to dry for 20 to 25 days on patios in an open space tent, allowing optimal drying conditions. Once dried to the appropriate moisture level, the coffee is carefully stored and later packed into 69 kg bags for shipping.

 

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