Peru Chanchamayo Province San Luis Natural Geisha Coffee Bean Flavor Description

FrontStreet Coffee Recommends Geisha 2018 - Geisha Village Geisha | Hacienda La Esmeralda Green Label

Peru Junin Chanchamayo San Luis de Shuaro Geysha Natural

Peru Geisha / Geysha coffee, natural process, Chanchamayo Province, San Luis.

Flavor Description:

The dry aroma carries cantaloupe, orange peel, floral notes, peach, and pomelo tea. On entry you meet a charming muscat grape sparkling wine aroma, followed by lemon peel, orange blossom, and bergamot, then honey pomelo tea, florals, strawberry, and blueberry. The flavor variations are enchanting and unforgettable.

Coffee Information:

Country: Peru

Altitude: 1,700 meters

Variety: Geisha (locally called Geysha in Peru)

Annual Rainfall: Approximately 1,200mm

Processing Method: Raised bed natural drying

FrontStreet Coffee recommends a light roast for Geisha, to highlight the citrus fruit notes and floral aromas.

The Fascinating Story of Peru

There are endless interesting stories to tell about Peru: ancient and mysterious indigenous legends, the city in the sky at Machu Picchu, the enigmatic Nazca Lines, the towering Andes peaks that pierce the clouds, and South America's largest freshwater lake, Lake Titicaca, at 3,812 meters above sea level. Peru is also the homeland of llamas.

It is a fascinating country, and in the specialty coffee world it is one of the most interesting presences as well.

Peru's Specialty Coffee Excellence

When it comes to Peruvian coffee, the first association is usually organic certified coffee. Beyond its cultural and natural conditions, strong government support is one of the important factors behind Peru's organic coffee, making it arguably one of the most important production regions in the organic coffee market.

But perhaps because the stereotype of organic coffee is so deeply rooted, the development of Peru's specialty coffee is easily overlooked. In fact, Peru has remarkable conditions for specialty coffee, and that is no exaggeration.

Blessed by the Andes, Peru's altitude and topographical diversity are truly unique. Flying to the ancient capital of Cusco, you can watch Andes peaks emerge from the clouds from the plane, while the capital, Lima, an hour's flight away, is an unmistakable coastal city. We traveled to Peru's eastern production region by night bus, departing at 8 PM and arriving around 9 AM the next morning in sleeper accommodation. In just twelve hours we crossed from sea level over mountain roads at about 5,000 meters, then descended to about 2,000 meters into the production region, an unforgettable experience.

In Peru, planting altitudes of 1,800 meters or even 2,000 meters are not uncommon. Coffee-growing families, made up mainly of indigenous people who prefer to coexist harmoniously with nature, use the most natural growing methods and preserve many old tree varieties.

FrontStreet Coffee Recommendation

For a first taste of the Geisha family, FrontStreet Panama Boquete Geisha is the accessible entry point. It offers the classic Panama Geisha charm of orange-blossom honey, with an oolong tea sensation, delicate sweet-tart fruit, and clearly separated layers, all at a friendly price.

For the top of the range, FrontStreet Esmeralda Red Label Geisha is the reference. Grown at 1,600-1,800 meters, each lot is cupped above 90 points and drawn from a single small plot, so you can choose a batch for its particular flavor nuance. FrontStreet Granada Estate Geisha comes from the Ethiopia end of the story: harvested by hand and sun-dried on raised beds for 14-20 days, then roasted medium-light to show bright citrus acidity, an elegant ginger flower aroma, ripe fruit sweetness, and a delicate, smooth finish.

Geisha is a medium-light, floral and fruity coffee with a hard bean structure, so it tends to sink and block the outlet during brewing. A grind of about fine sugar (roughly 78% passing a China standard #20 sieve) and water at 91°C works well. FrontStreet Coffee brews 15g in a small Hario V60 at a 1:16 ratio, in three stages: pour to 30g and bloom for 30 seconds, then circle slowly to 125g, wait for the bed to drain halfway, then continue to 225g for a total extraction of about 2:10 to 2:20.

Geisha also shines as an SOE or a cold brew. As SOE, 20g of coffee at a 1:2 ratio for 25 seconds yields 40g of espresso, which becomes apricot, caramel, and nuts in the cup; add 200g of hot water for an Americano, or 200g of milk for a creamy cookie-like latte. For cold brew, 30g of coffee ground fine-sugar at a 1:12 ratio with 360g of room-temperature water, steeped 8 hours in the fridge and then aged another 3 hours, gives a bright cup of grape juice, rose, sweet orange, and fruit wine.