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Peru La Margarita Geisha Lot2523 Anaerobic Washed

Peru La Margarita Geisha Lot2523 Anaerobic Washed

HK$186.00
HK$186.00
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Origin: Peru
Region: Ocombamba, Cusco
Farm: La Margarita
Producer: Solorzano Family
Altitude: 1920 masl
Variety: Geisha
Lot: 2523
Crop: Picked Aug-Sep. 2025 / Arrived in Feb. 2026
Process: 65H Anaerobic Washed Drying 13 days

 

About farm: Tucked deep within the remote highlands of Ocombamba in Cusco, Peru, La Margarita Farm is a family-driven project founded in 2017 by the Solorzano family. Located nearly seven hours from the nearest city, the farm sits between 1,790 and 2,100 meters above sea level, surrounded by lush native vegetation that reflects the family's strong commitment to sustainability and biodiversity.
Today, the third-generation growers (brothers) Marco, Neto, and Ivan Solorzano, carry forward a legacy rooted in both tradition and innovation. Across approximately 50 hectares of land, only about 9 hectares are dedicated to coffee, allowing the rest to remain covered by native forest, preserving the natural ecosystem and protecting vital water resources in a region where water is scarce.
Shade-grown under banana and pacae trees, the coffee benefits from natural nitrogen fixation and improved soil fertility. With 5 to 6 hours of daily sunlight and a slow maturation cycle, cherries develop enhanced sweetness and complexity. The family primarily focuses on washed processing (70%) to highlight the clarity of each variety, while also experimenting with innovative methods such as super natural processing.
La Margarita is especially known for its careful varietal selection, with a strong focus on Geisha, alongside Yellow Geisha, Sidra, Bourbon, and Typica, all adapted to the unique Andean terroir of the Inca Valley region.

About process: This particular lot comes from a 6-year-old Geisha plot at 1,920 meters. After selective hand-picking, cherries undergo meticulous sorting before being depulped and subjected to a 65-hour anaerobic fermentation. The coffee is then washed and slowly dried for approximately 13 days on drawer-style raised beds, where each layer is carefully controlled (around 8kg per tray) to ensure even and stable drying.
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