"Upon grinding, fresh notes of lemon zest, orange peel, honey, and florals emerge. The palate features lemon custard, orange peel, and pomelo, layered with honey and Earl Grey tea. Orange blossom lingers softly, creating a clean and refined finish."

Cooperativo Ecología de Mujeres Cafetaleras Villa Rica (CEMCAVIR) is a women-led cooperative based in Villa Rica, Pasco—one of Peru’s most esteemed coffee-growing regions. Formed to strengthen the economic independence of women producers, the cooperative specializes in high-quality microlots, sustainable agriculture, and community development. Their focus on precision fieldwork and controlled processing has earned increasing recognition among international buyers.

CEMCAVIR provides its members with technical training, agronomic resources, and direct access to specialty markets. The cooperative champions environmental stewardship, prioritizing organic and ecological production systems rooted in local knowledge. By combining quality-driven production with social impact, CEMCAVIR has become a model for how producer-led collectives can elevate both coffee quality and community wellbeing.

Villa Rica lies in Peru’s central rainforest, where the Andean highlands meet the Amazon basin. Farms between 1,700–1,800 masl benefit from cool nights, abundant rainfall, and fertile soils influenced by volcanic geology. These conditions slow cherry maturation, enabling dense seed formation, balanced sugars, and the clean, refined structure for which Villa Rica coffees are known.

This microlot is composed of Geisha, a low-yielding variety prized for its delicate morphology, floral aromatics, and capacity for high clarity. Though historically associated with Panama, Geisha adapts exceptionally well to Peru’s high-altitude microclimates.

Ripe cherries are handpicked at peak maturity and sorted for uniform color and density. At the cooperative’s processing facility, cherries undergo controlled anaerobic fermentation in sealed, oxygen-limited tanks to regulate temperature and microbial activity. Once the desired fermentation point is reached, the coffee is pulped and fully washed to remove remaining mucilage. Drying takes place on raised beds or patios until the parchment reaches 10–11% moisture, after which the lot is rested and later milled in preparation for export.

Variety : Geisha
Altitude : 1800 masl
Process : Anaerobic Washed
Origin : Villa Rica