Josh’s notes:
I always have a soft spot for cool Peruvian lots. This one is no different! I get a lovely jasmine and cooling eucalyptus scent in the bag, and when ground that eucalyptus gives off a menthol-like sensation in the nose! On wet, a danky jasmine flower aroma fills the room. In the brew, I get a wonderful lemon water body. This geisha is different from most other geishas. If you are normally not into the typical floral geishas, you might enjoy this wetter, earthier, greener presentation!
Hatou’s notes:"
“Finca San Juan was established in 1972 by Mr. Pedro, who is now 83 years old, in the Cajamarca region of northern Peru.
The tropical climate—characterized by mineral-rich fertile soil, dry winters, and humid summers—provides an ideal environment for coffee cultivation.
At elevations between 1,800 and 2,000 meters above sea level, varieties such as Geisha, Caturra, Catimor, and Catuai are grown.
This coffee holds Organic, Rainforest Alliance, and Fair Trade certifications, reflecting the farm’s commitment to sustainable and responsible production.
Coffee cherries are hand-picked from June to September, with only fully ripe cherries selected. After harvesting, they undergo traditional washed processing, including depulping and washing, before being dried and packaged.”
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
I always have a soft spot for cool Peruvian lots. This one is no different! I get a lovely jasmine and cooling eucalyptus scent in the bag, and when ground that eucalyptus gives off a menthol-like sensation in the nose! On wet, a danky jasmine flower aroma fills the room. In the brew, I get a wonderful lemon water body. This geisha is different from most other geishas. If you are normally not into the typical floral geishas, you might enjoy this wetter, earthier, greener presentation!
Hatou’s notes:"
“Finca San Juan was established in 1972 by Mr. Pedro, who is now 83 years old, in the Cajamarca region of northern Peru.
The tropical climate—characterized by mineral-rich fertile soil, dry winters, and humid summers—provides an ideal environment for coffee cultivation.
At elevations between 1,800 and 2,000 meters above sea level, varieties such as Geisha, Caturra, Catimor, and Catuai are grown.
This coffee holds Organic, Rainforest Alliance, and Fair Trade certifications, reflecting the farm’s commitment to sustainable and responsible production.
Coffee cherries are hand-picked from June to September, with only fully ripe cherries selected. After harvesting, they undergo traditional washed processing, including depulping and washing, before being dried and packaged.”
Roast:
Roasted light and spectacularly by our friends at Hatou Coffee and Roasters in Jeju, South Korea, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
