Peru 2017 Cup of Excellence 4th Place | Presidential Award Winner San Antonio Estate Geisha Flavor?

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Peru's 2017 Cup of Excellence 4th Place | President's Award Winner: The Flavor of St. Anthony Estate's Geisha Variety?

After more than 10 years of preparation and diligent efforts, Peru finally joined the Cup of Excellence competition! As always, the first competition's international judges were all invited. As a current board member of the Alliance for Coffee Excellence and having served as a judge in 30 Cup of Excellence competitions, I was among the invited guests. The honor and excitement I felt need no mention. The cupping preliminary round was full of surprises, as the judges didn't expect such diverse flavors from Peru's high-end specialty coffees. The traditional Typica variety, under Peru's high-altitude conditions, presented aromas and tastes distinctly different from those of Central America! When I cupped this Geisha during the preliminary round, I was certain it would make the top 10, and I guessed it had a chance to achieve the President's Award with over 90 points. Its delicate and lingering aroma, the mix of floral notes and apple juice with subtle vanilla hints was also quite rare, unlike the Geisha varieties from Central America.

This 4th place St. Anthony Geisha variety certainly met expectations, achieving a high score of 90.41 and winning the President's Award as we hoped. The estate is located in the Junín region, owned by Marco Anthony, covering about 4 hectares. Initially planted with Typica and Caturra varieties, the 2013 leaf rust outbreak prompted him to adjust to more intensive cultivation methods to overcome the disease and try planting a small amount of Geisha variety. Finally, it shone brilliantly in the first Cup of Excellence competition in 2017!

A Major Event in the Coffee World in 2017: Peru Hosts Its First Cup of Excellence Competition!

Awarded 4th place in Peru's inaugural Cup of Excellence competition in 2017

Flavor Profile:

Apple juice, lemon balm, rosemary, ginger flower, small sweet oranges, Darjeeling spring tea, delicate and elegant

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour 25g of water for a 25-second pre-infusion. Second pour up to 120g, then pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total water. Extraction time should be around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and backend flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473