La Margarita Coffee Reserve lies in Ocobamba, within Peru’s Cusco region, where the Andean landscape meets tropical forest. The farm’s elevations range from 1,840 to 2,030 metres above sea level, with coffee growing beneath pacae and native shade trees. This vegetation shelters the coffee and supports the surrounding ecosystem, making care for the wider landscape an integral part of cultivation.
The Solórzano family established La Margarita Coffee Reserve in 2017, building on generations of coffee-growing experience. Family members manage individual plots while collaborating on the development and preparation of their coffees. Through Neto Solórzano and Iván Salas Solórzano’s connection with Three Monkeys Coffee in Cusco, the project brings farming, processing and roasting into a closely connected practice.
This pairing presents two Geisha selections from the same farm: Shade-Dried Washed lot GW-2232 and Super Natural lot GN-2230. Their shared origin and variety provide a foundation for exploring the influence of post-harvest preparation. One removes the fruit before shade drying, while the other retains the whole cherry during drying, offering two distinct approaches to the same variety.
GW-2232 – Shade-Dried Washed
"Upon grinding, the aroma presents lemon peel, peach, and bergamot. On the palate, lemon peel, bergamot, and peach juice lead, followed by pomelo and sweet frangipani. The floral finish is long, delicate, and sweet."
This selection combines washed preparation with drying protected from direct sunlight. The cherry’s skin, pulp and remaining mucilage are removed before the coffee completes drying in parchment. Reduced solar exposure makes airflow and gradual moisture removal central to the drying stage. The preparation brings attention to the handling of the coffee after the fruit has been removed.
GN-2230 – Super Natural
"Upon grinding, the aroma presents strawberry, peach, bergamot, and a subtle hint of mango. On the palate, strawberry candy and peach lead, followed by bergamot, frangipani, and passion fruit. The cup is structured and full-bodied."
This selection follows a natural preparation, with the coffee drying inside the whole cherry. The skin, pulp and mucilage remain around the seed throughout drying, requiring careful management of airflow and moisture. Once drying is complete, the dried fruit layers are removed during milling. The whole-cherry approach provides a distinct counterpart to the washed selection within this pairing.
Presented together, these coffees offer a focused exploration of La Margarita’s Geisha through two processing styles. Brewing them separately allows each preparation to be experienced on its own before comparing their aroma, acidity, texture and finish. The pairing connects the Solórzano family’s farming work with the choices made between harvest and the finished green coffee.
Variety : Geisha
Altitude : 1,840–2,030 masl
Process : Shade-Dried Washed — GW-2232 / Super Natural — GN-2230
Origin : Ocobamba, Cusco