Peru Lucio Luque Vasquez – Natural Process – 100% Geisha
Notes: Juice Bomb, Cherry & Pomegranate, Mango, Serious Fruit Bomb, Very Sweet, Soft Finish
This is one of those nerdy, life changing coffees. Do you like candy coated, rainbow dreams? Do you want a coffee to talk about for the next 2 years? This is the one my friends. Geisha coffees are notorious for being the fruity pebbles, starburst experience for craft coffee drinkers. This isn’t an every day cup, but its a once in a lifetime kind of cup. There’s only 40 pounds available, and I’ll be roasting it one pound at a time in my small batch roaster.
Lucio Luque Vasquez owns 3.5ha of land in the Ayambamba village in Inkawasi district, Cusco. After some years struggling against coffee leaf rust, Lucio decided that in order to maintain any income from his coffee farm he would have to take better care of his farm, fertilizing with organic fertilizer regularly and following recommendations from agronomists on plant spacing and he also decided to plant geisha, for its high tolerance to CLR and cup quality. Lucio has competed in the cup of excellence twice, in 2019 he placed second and in 2020 he placed sixth, both lots were geishas. Lucio has just started to produce natural coffees this year and has found that it really highlights the tropical fruit notes in his geisha. Lucio picks his coffee with the help of family and neighbors in the form of ayni. Once picked the coffee is washed three times to remove floaters and lower the microbial load so that fermentation in the cherry is slowed down. The coffee is then dried on raised beds for a period of 30 to 35 days.
Notes: Juice Bomb, Cherry & Pomegranate, Mango, Serious Fruit Bomb, Very Sweet, Soft Finish
This is one of those nerdy, life changing coffees. Do you like candy coated, rainbow dreams? Do you want a coffee to talk about for the next 2 years? This is the one my friends. Geisha coffees are notorious for being the fruity pebbles, starburst experience for craft coffee drinkers. This isn’t an every day cup, but its a once in a lifetime kind of cup. There’s only 40 pounds available, and I’ll be roasting it one pound at a time in my small batch roaster.
Lucio Luque Vasquez owns 3.5ha of land in the Ayambamba village in Inkawasi district, Cusco. After some years struggling against coffee leaf rust, Lucio decided that in order to maintain any income from his coffee farm he would have to take better care of his farm, fertilizing with organic fertilizer regularly and following recommendations from agronomists on plant spacing and he also decided to plant geisha, for its high tolerance to CLR and cup quality. Lucio has competed in the cup of excellence twice, in 2019 he placed second and in 2020 he placed sixth, both lots were geishas. Lucio has just started to produce natural coffees this year and has found that it really highlights the tropical fruit notes in his geisha. Lucio picks his coffee with the help of family and neighbors in the form of ayni. Once picked the coffee is washed three times to remove floaters and lower the microbial load so that fermentation in the cherry is slowed down. The coffee is then dried on raised beds for a period of 30 to 35 days.
Notes: Juice Bomb, Cherry & Pomegranate, Mango, Serious Fruit Bomb, Very Sweet, Soft Finish
This is one of those nerdy, life changing coffees. Do you like candy coated, rainbow dreams? Do you want a coffee to talk about for the next 2 years? This is the one my friends. Geisha coffees are notorious for being the fruity pebbles, starburst experience for craft coffee drinkers. This isn’t an every day cup, but its a once in a lifetime kind of cup. There’s only 40 pounds available, and I’ll be roasting it one pound at a time in my small batch roaster.
Lucio Luque Vasquez owns 3.5ha of land in the Ayambamba village in Inkawasi district, Cusco. After some years struggling against coffee leaf rust, Lucio decided that in order to maintain any income from his coffee farm he would have to take better care of his farm, fertilizing with organic fertilizer regularly and following recommendations from agronomists on plant spacing and he also decided to plant geisha, for its high tolerance to CLR and cup quality. Lucio has competed in the cup of excellence twice, in 2019 he placed second and in 2020 he placed sixth, both lots were geishas. Lucio has just started to produce natural coffees this year and has found that it really highlights the tropical fruit notes in his geisha. Lucio picks his coffee with the help of family and neighbors in the form of ayni. Once picked the coffee is washed three times to remove floaters and lower the microbial load so that fermentation in the cherry is slowed down. The coffee is then dried on raised beds for a period of 30 to 35 days.