El Romerillo - Geisha (Peru, Natural)

Luis Arbarca is a second generation farmer. For years he specialised in catturas and bourbons before turning his hand to more refined varietals like Geisha after enjoying success in local coffee competitions.
 
He ferments the cherries in bioreactors with a mosto (leftover juices from the initial fermentation) for 48 hours. This mosto process will be familiar to the wine-enthusiasts: the inoculation speeds up the fermentation process, normally enhancing the sweetness, and fruit character of the coffee.

The cherries are frequently checked for pH and brix content throughout, and then the coffee is dried for 30 days.
 
Science chat over, this is an absolute steal for a quality Peruvian natural Geisha, bold fruit with delicate aspects. Juicy and floral coffee tasting of parma violets and white peaches.
 
Producer: Luis Abarca 
Origin: Agua Colorada, Huabal, Cajamarca
Altitude: 1930 – 2000 MASL
Process: Natural
Varietal: Geisha