This product presents two distinct process expressions of Geisha from Miraflores, a high-altitude estate in the Amazonas region of Peru. Both lots originate from the same farm, harvest season, and Geisha plantings, allowing processing to serve as the primary variable shaping the final expression.
Miraflores was established in 2002 by Manuel Rojas and Esther Requejo, who acquired over 105 hectares in the locality of Ortiz de Arrieta, Lonya Grande, with the intention of building a sustainable, specialty-focused coffee operation. The site was chosen for its altitude, soil composition, and climatic stability—conditions well suited to slow cherry development and consistent flowering. The region experiences average temperatures between 18–24 °C, with abundant rainfall supporting healthy crop cycles.
Between 2011 and 2013, Miraflores was severely affected by a national outbreak of coffee leaf rust (CLR). Recovery efforts continued for several years, culminating in a structured renewal-pruning program. By 2019, revitalized plantings showed strong vigor, and by 2021, the farm began harvesting new specialty varietals, including Geisha, as part of a long-term strategy to produce differentiated coffees outside commodity pricing structures.
The Geisha plantings used for this release are located between 1,900 and 2,000 metres above sea level, within the farm’s highest elevation blocks. Cherries are selectively hand-harvested between August and September, then processed in small, well-defined lots using clean mountain spring water. Final green coffee moisture levels range from 10.5–11.2%, with densities measured between 843–851 g/L, reflecting slow maturation and tightly structured seeds.
Processing Details:
100-Hour Cold Spring Fermentation – Washed
"Upon grinding, clean white florals and fresh citrus zest emerge. The cup opens with tangerine and sweet citron, leading into a gentle apricot nuance through the mid-palate. As it cools, the florals become more expressive, finishing clean, elegant, and softly sweet."
For this lot, cherries are selectively hand-picked at peak ripeness during the main harvest window from late August to mid-September. After initial flotation and sorting, the cherries are pulped and transferred into fermentation tanks supplied with cold mountain spring water.
Fermentation proceeds for approximately 100 hours under low-temperature conditions, which significantly slows microbial activity and allows for gradual biochemical transformation within the mucilage layer. The extended cold fermentation emphasizes process stability rather than intensity, reducing the risk of over-fermentation while promoting uniform internal development.
Once fermentation is complete, the coffee is thoroughly washed to remove all remaining mucilage, then dried slowly under controlled conditions until reaching a target moisture content of around 10.5%. After drying, the parchment coffee is rested prior to dry milling to stabilize moisture and physical structure before export.
Honey Process – Short Cold Fermented Honey
"Upon grinding, soft florals and gentle sweetness emerge. The cup opens with candied citrus, followed by ripe apricot and a clear honeyed sweetness through the mid-palate. As it cools, the florals linger, finishing round, smooth, and delicately sweet."
This honey-processed lot begins with the same selective hand-harvesting and flotation sorting to ensure only ripe cherries are used. After pulping, a measured portion of mucilage is intentionally retained on the parchment rather than fully removed.
The coffee undergoes a short cold fermentation using spring water, typically lasting around 12 hours, allowing limited enzymatic activity while preserving much of the original sugars in the mucilage. This controlled approach prevents excessive breakdown while maintaining consistency across the lot.
Drying is carried out slowly with the mucilage intact, requiring careful monitoring to ensure even moisture reduction and to avoid microbial instability. Final moisture content reaches approximately 11.2%, with green coffee density averaging around 851 g/L. The coffee is then rested before milling to ensure structural stability.
Variety : Green Tip Geisha
Altitude : 1950 - 2000 mas
Process : As Above
Origin : Lonya Grande