"Upon grounding, lemon zest, yuzu tea, bergamot, and peach notes rise from the cup. The sip delivers lemon black tea and tart yuzu upfront, rounded by soft peach and floral jasmine. A drizzle of honey adds depth, resulting in a smooth and fragrant profile."

Lucio Luque is a celebrated producer whose coffees have earned acclaim in the Peruvian Cup of Excellence, placing second in 2019 with a score of 91.44 and eighth in 2022 with a score of 89.02. What we have here is a highly distinctive coffee known as Geisha Inca, cultivated in the high-altitude regions of Cusco. Locally referred to as Gesha or Geisha Inca, this variety was submitted by Lucio to World Coffee Research for genetic testing to determine its relation to the famed Panamanian Geisha. The analysis revealed a close genetic resemblance to SL-09, an obscure cultivar developed in Kenya in the 20th century, along with traces of Bourbon lineage, suggesting natural mutations and outcrossing over generations. While not a perfect genetic match to the Panamanian Geisha, its morphology, flavor profile, and genetic markers strongly align with the Geisha group, and it is best classified as SL9, a rare cultivar within the Ethiopian Legacy group. Unlike more commonly grown SL28 or SL34, SL9 remains a rarity in cultivation today, making Lucio’s coffee a remarkable expression of genetic diversity and Andean terroir.

Lucio's farm, Finca Nueva Esperanza, is nestled on the outskirts of Amaybamba, deep within the Incahuasi Valley, and sits at elevations ranging from 2,000 to 2,400 masl—ideal conditions for producing high-quality coffee. Initially facing challenges due to coffee leaf rust (CLR), Lucio pivoted towards improved agricultural practices, including regular use of organic fertilizers, proper plant spacing, and a strategic shift to more resilient and higher-quality varieties such as Geisha. His focus on quality and adaptation has paid off, both in competitions and in cup quality.

Nueva Esperanza is planted exclusively with the SL09 variety, and Lucio’s approach to processing has evolved to highlight the best characteristics of his coffees. Recently, he began experimenting with natural processing, discovering that it brings out vibrant tropical fruit notes in his Geisha lots.

During harvest, cherries are carefully handpicked with the help of family and neighbors, then washed three times to remove floaters and reduce microbial load—an essential step to slow down fermentation within the cherries.After the washing stage, the coffee is dried on raised beds for 30 to 35 days under close supervision, allowing for even moisture loss and optimal flavor development. This slow, deliberate drying process, paired with high-elevation cultivation and unique genetics, results in a cup profile that is complex, clean, and full of tropical fruit character. After the drying process, the coffee is sorted and rested for 4 weeks before it was packed and exported.

Altitude : 2100 masl
Variety : Geisha Inca (SL-9)
Process : Washed
Origin : Amaybamba